Yield: 4 servings.
6 oz. spring greens
1 lb. red seedless grapes, washed and cut in half
4 oz. crumbled Gorgonzola cheese
BASIL ORANGE VINAIGRETTE:
1 tsp. orange zest
1 Tbsp. chopped fresh basil
1 Tbsp. honey
1 tsp. Dijon mustard
1/4 cup fresh orange juice
2 Tbsp. red wine vinegar
1/2 cup olive oil
In a small bowl, whisk all ingredients for the Basil Orange Vinaigrette together. Set aside. In a salad bowl, add the greens, grapes and cheese. Drizzle the Basil Orange Vinaigrette over greens, grapes and cheese. Mix well.
Recipe Provided By: Anthony's Restaurants, Seattle, Wash.
Photo Credit: California Table Grape Commission