Preheat oven to 325 degrees
1/2 Red Flame seedless grapes with stems
1 mixed baby lettuces (we use red and green oak, little gems and butter lettuce leaves)
1/2 cup soft herb salad (leaves of parsley, chervil, mint, dill and tarragon)
1/4 pound sunchokes (washed, scrubbed and thinly sliced on a mandolin)
2 shallots (thinly sliced on the mandolin)
4 T. toasted pumpkin seeds
Point Reyes Blue Cheese
Lightly brush the grapes with evoo S&P and place on a baking sheet. Roast the grapes for 25 minutes or until slightly shriveled up. Keeping the stem on will prevent the grape from leaching out all its delicious juices. Once roasted, set aside to cool to room temperature, then remove the grapes from the stem.
In a large salad bowl, gently dress the lettuces, herb salad, sliced hsallots and shaved sunchokes in the pumpkin seed dressing, adjust the seasoning with salt and pepper.
Plate the salad by layering hte leaves with the sunchoke and herb salad, sprinkle with the crumbled cheese.
Garnish with the roasted grapes and toasted pumpkin seeds.
Pumpkin seed dressing
Pumpkin seed oil
1 cup toasted pumpkin seeds
4 cups blended oil.
Puree in blender, strain through cheesecloth-lined chinois
1 egg yolk
1/2 cup sherry vinegar
1/2 cup champagne vinegar
2 lemons (juice)
1 T. dijon mustard
1 T. honey
1 T. soy sauce
1 cup pumpkin seed oil
1/2 cup blended oil
1/4 cup yogurt
In a blender combine yolk, acid, Dijon, honey and soy. Puree until smooth. Add oils in a slow steady stream. Whisk in yogurt and adjust seasoning with salt and pepper.