You Will Need:

1 cup (250 ml) red grapes
⅓ cup (80 ml) Ina Paarman’s Balsamic Vinaigrette
80 g whole almonds
1 apple
1 pear
1 x small French loaf, each slice sliced into quarters
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) olive oil
100 g mixed peppery leaves like wild rocket or watercress
80 g blue cheese
3 T (45 ml) Ina Paarman’s Blue Cheese Salad Dressing

1 cup (250 ml) red grapes
⅓ cup (80 ml) Ina Paarman’s Balsamic Vinaigrette
80 g whole almonds
1 apple
1 pear
1 x small French loaf, each slice sliced into quarters
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
3 T (45 ml) olive oil
100 g mixed peppery leaves like wild rocket or watercress
80 g blue cheese
3 T (45 ml) Ina Paarman’s Blue Cheese Salad Dressing

Method:

Pick the grapes and spread out on a flat plate and freeze overnight.

To make the croutons: toss the quartered bread slices, olive oil and season with Garlic & Herb Seasoning. Toast over a medium heat in a large pan until golden and crispy. Keep on one side.

Heat the same pan until very hot and add the frozen grapes.

Blister the skins while shaking the pan.

Add the Balsamic Vinaigrette and take off the heat immediately, using the pans residual heat to reduce the vinaigrette. Transfer to a bowl to cool slightly.

Toast the almonds in the same pan.

Once slightly cooled, roughly chop the nuts.

Slice the apple and pear into thin slices, best to use a mandolin slicer.

Toss the sliced fruit in a large mixing bowl with the peppery leaves, grapes and residual dressing.

Layer the salad on a platter, alternating the leaves and apple mix with grapes, croutons, chopped nuts and crumbled blue cheese.

Finish off with a generous drizzle of Blue Cheese Dressing.