Roasted Red Flame Grape Vinaigrette
by CSA member Anna Buss
makes enough dressing for 3-4 side salads
1 bunch of Red Flame seedless grapes (yields about one cup, loosely packed)
1 tsp shallot, minced
1 tsp balsamic vinegar
1 Tbsp + 1 tsp EVOO
pinch kosher salt
Preheat oven to 350 F. Lightly toss grapes with one tsp of olive oil and a pinch of salt. Roast for 1 hour.
Remove from oven. Process grapes through a food mill or food processor. Then press through a fine sieve into a small mixing bowl (this should yield about 1/8 cup of grape juice). Add a pinch of salt, shallot, and balsamic vinegar. Let sit for about five minutes and then add olive oil.
Anna used this dressing for a salad made of red romaine, roasted red pepper, pumpkin seeds, manchego cheese, and green olives but it will be delicious on any salad.