Pickled Grape Salad with Pear, and Cheese

Prep time: 15 mins| Servings: 3
200g sliced taleggio cheese
4 tbsp red wine vinegar
2 tbsp light brown sugar
2 handfuls fresh watercress
100g halved red grapes
1 wedged pear
50g halved walnut

  1. Heat a cast-iron skillet or frying pan and toast the walnut halves, until
    they are slightly brown and give off a lovely nutty aroma. Set aside to
  2. Stir together the red wine vinegar and light brown sugar in a bowl, and
    leave for 5 mins to allow the sugar to dissolve.
  3. Add the grapes to this sweet and tangy mixture, and toss. Marinate for
    10 mins while you work on the rest of the recipe.
  4. Scatter the watercress onto 3 plates or onto one large sharing platter, and
    then top evenly with the taleggio cheese and pear wedges.
  5. Drain the grapes from their marinade, but do not discard the marinade.
  6. Whisk 2 tbsps of olive oil into the pickling marinade.
  7. Scatter the pickled grapes all over the salad, and then drizzle over 3-4
    tbsps of the dressing.
  8. Finish with the toasted walnut halves, and enjoy immediately.
    Calories 421, Fat 28.4 g, Carbs 24.1 g, Protein 15.9 g

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