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Mixed Salad with Pickled Grapes, Candied Nuts, and Manchego

I like a variety of greens including chicories like radicchio in this salad but sometimes those can be hard to find so use what you like and looks the most delicious at the market.

For the salad:

A large handful of salad greens per person

Manchego shaved into ribbons with a peeler (as much or as little as you like)

4 sliced pickled grapes (recipe below)

A spoonful of candies grapes

A drizzle of dressing (recipe below)



1 pound seedless red grapes

1 cup apple cider vinegar (230 ml)

1/4 cup water (57 ml)

1 cup sugar (201grams)

1/4 teaspoon cloves

1/4 teaspoon peppercorns

1/8 teaspoon mustard seeds

1 quart glass mason jar with a lid

Remove the grapes from their stem and wash in a colander. Set aside.

In a medium saucepan bring the vinegar, water, and sugar to a simmer over medium heat and stir to dissolve the sugar. Set aside and allow to cool to room temperature.

Add the grapes to a quart glass mason jar. Add the cloves, peppercorns, and mustard seeds. Pour the vinegar sugar mixture over the grapes, place in the refrigerator after an hour cover with the lid.

Grapes are ready after a day in the liquid but get better with time.



1 cup nuts— use any nut you like: almonds, pine nuts, pecans…

2 tablespoons pure maple syrup

Maldon salt

Toast the nuts in a small skillet constantly tossing and stirring for about 1 minute over medium heat.

Add the maple and continue to cook and stir for about 3 minutes. You want to cook the nuts until the maple completely crystallizes.

Sprinkle everything with Maldon salt and cool on a baking sheet lined with parchment.



1 Tablespoons of the pickling liquid from the grapes

1 Tablespoons lemon juice

3 Tablespoons extra virgin olive oil

1 hearty pinch of salt

Whisk everything together.


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