Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell

Grape it up! This crispy green salad is chock full of antioxidants and a delightful blend of textures thanks to it’s smooth and creamy dressing and toasty crunchy walnuts.

From the very talented Chef Scott Boswell, owner and Executive Chef of Stella! and Stanley restaurants in New Orleans.

Spinach and Grape Salad with Blue Cheese Vinaigrette from Chef Scott Boswell

Salad:
1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried)
2 tablespoons extra virgin olive oil
Salt and pepper to taste
20 red California seedless grapes
20 green California seedless grapes
2 tablespoons toasted half walnuts, crumbled slightly (Place walnuts on a baking sheet and toast for 4 minutes at 350 degrees F. Gently crumble walnuts after they have cooled.)

Blue Cheese Vinaigrette:
(makes 3 cups)
8 ounces blue cheese
1/3 cup vegetable oil
1/2 cup red wine vinegar
1/4 cup sour cream
Salt and pepper to taste

Blend vinaigrette ingredients in a blender until smooth and form a loose paste.

Gently toss the spinach leaves in extra virgin olive oil, salt, and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/3 cup) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole but, at his award-winning restaurant Stella!, Chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves or other fresh greens.