Opposites attract and sometimes produce a surprising harmony. Such is the case with this colourful salad of sweet grapes, spicy rocket and buffalo mozzarella.
5 from 3 votes
Prep Time 5 minutesmins
Cook Time 5 minutesmins
Total Time 10 minutesmins
Course Appetizer, hors d'oeuvre, Main Course, starter
Cuisine Italy, Mediterranean, North Italy
Servings 4servings
Calories 319kcal
Ingredients
400gred grapes
200grocket
100gmozzarellabuffalo
1-2large sprigs tarragon
4-6tablespoonolive oil
1lemonjuice
1tablespoonhoney mustard
salt
pepper
2tbspsseeds or nuts to taste: hazelnuts cashews, sunflower seeds, almonds
Instructions
Wash the arugula, grapes and tarragon and pat dry. Remove coarse stems from arugula if necessary. Cut grapes into halves. Chop the buffalo mozzarella. Place arugula and grapes in a wide bowl. Pluck leaves from the tarragon sprigs and mix half into the salad. Roast seeds or nuts in a non-stick pan without oil and chop coarsely.
Put the lemon juice, olive oil, mustard, salt and pepper in a sealable container and shake well. This is the best way for the somewhat thick mustard to mix with the other ingredients. Add the marinade to the salad. Decorate with the roasted nuts, buffalo mozzarella and the remaining tarragon and serve immediately.
Notes
Ingredients for 2-4 people
(a course in itself or as a side dish)