From: Chef Mark Cleveland & Chef Tanya Fuqua, Avanti Cafe, Costa Mesa, CA.  This recipe won the Salad/Side Category of the 2012 Southern Peanut Growers Chefs’ Recipe Contest. Yield: 10 servings.

Dijon Dressing:
3 Tbsp. Dijon mustard
¼ cup extra virgin olive oil
1 tsp. fresh minced garlic
½ tsp. black pepper, fresh ground
1 tsp. salt
3 Tbsp. white wine vinegar
2 Tbsp. fresh minced tarragon
3 Tbsp. chives, fresh, ½” lengths
2 Tbsp. lemon balm, fresh

Orange, Grape & Peanut Salad:
1 lb. red seedless grapes
¾ lb. green seedless grapes
2 qt. mung bean sprouts
5 cups Granny Smith Apples,
medium, cored, ¼” slices
1 cup peanuts, dry-roasted, crushed
½ cup coconut, unsweetened, shredded
3 Tbsp. navel orange zest, grated
4 cups orange, navel, fresh, large, cut supremes and juice reserved

1 Tbsp. mint, fresh, chiffonade
1 Tbsp. honey
1 tsp. dark rum
10 champagne grapes, clusters

For Dijon dressing: Combine ingredients in an appropriately sized bowl. Whisk to blend. Cool quickly per HACCP procedures to below 40°F. (Shelf life 1 week.)

For salad: Combine red and green grapes, bean sprouts, apples, peanuts, coconut and orange zest in an appropriate nonreactive bowl and toss to combine. Add the orange supremes and pour Dijon dressing over all. Toss lightly to coat. Cool quickly per HACCP procedures to 40°F or below. (Shelf life 48 hours.)

For assembly and service: Combine mint, honey and rum in an appropriately sized bowl. Whisk to blend. Pour over the champagne grapes and toss lightly to coat. Arrange equal portions of Orange, Grape and Peanut Salad on service plates or platter. Arrange champagne grapes over the top. Serve immediately.

PHOTO: SOUTHERN PEANUT GROWERS