Instructions
Follow the steps and taste along the way.
Roast the grapes
Preheat the oven to 220 °C. Spread the grapes on a baking sheet and toss with 10 ml of olive oil and 0.5 g of salt. Roast for 13–15 minutes, until some grapes have burst and their juices begin to glisten.
Toast the walnuts and croutons
Toast the walnuts in a dry skillet for 2–3 minutes, shaking the pan often; set them aside. Cut the bread into cubes. Heat 8 ml of olive oil in the same skillet and toast the bread for 5–7 minutes, until the cubes are golden and crisp.
Prepare the salad base
Wash and thoroughly dry the chicory and arugula. Separate the chicory into leaves and cut larger leaves in half lengthwise. Crumble the goat cheese into small pieces.
Mix the dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, remaining 7 ml of olive oil, remaining 1 g of salt, and black pepper. The dressing should be smooth and distinctly tangy, with a sweet finish.
Finish and serve
Toss the chicory and arugula with about two-thirds of the dressing and divide among plates. Add the warm grapes, goat cheese, walnuts, and croutons. Drizzle with the remaining dressing and serve immediately, while the croutons are still crisp.
