This intriguining entrée of Grape Salad with Red Wine Vinaigrette is refreshing and complimented by creamy Goats Cheese, Watercress and Walnut
Preheat oven to 190C.
Peel and wash beetroot, slice into wedges and place in a bowl. Add balsamic vinegar, garlic, rosemary, thyme, and 2 tablespoons olive oil and salt and toss to coat well. Transfer to a paper lined baking tray and place in oven to roast until tender, about 50 – 60 minutes. Remove from oven and set aside.
Place a large frypan over medium heat. Add two thirds of the grapes and cook until skin is blistered, about 2-3 minutes. Remove from heat, transfer to a plate and set aside. Slice the remaining grapes in half and set aside.
Place shiraz and sugar in a saucepan and place over high heat. Bring to a boil, reduce heat and allow to simmer until reduced by 2/3. Remove from heat, add red wine vinegar and remaining 1½ tablespoons olive oil and whisk until combined. Season, to taste, with salt and set aside.
To serve, place 3 pieces of beetroot in the centre of each serving plate followed by 3 whole grapes and 4 grape halves. Dress with 1 tablespoon vinaigrette then finish with watercress and rocket leaves, goat’s cheese, walnuts and a drizzle of extra virgin olive oil.