• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Smoked Grape, Bacon, and Arugula Salad

    A flavor-bursting salad with smoked grape, bacon, and arugula.

     

     

    Anthony Lamas is chef and owner of Seviche, in Louisville, Kentucky. He has also cooked at the James Beard House five times, was honored as a semifinalist for the James Beard Best Chef: Southeast Award in 2010 and 2011, and won the title of Food Network’s Extreme Chef.


    Ingredients
    For the Salad
    12
    split whole grapes
    4
    cups
    arugula
    1/2
    cup
    diced high quality bacon
    1
    cup
    marcona almonds
    12
    raspberries
    1
    ounce
    Point Reyes Blue Cheese
    5
    orange segments
    For the Mustard Vinaigrette
    1/2
    cup
    Dijon mustard
    1/2
    cup
    champagne vinegar
    2
    ounces
    cracked pepper
    1
    ounce
    kosher salt
    1
    ounce
    orange juice
    1
    ounce
    honey
    1/2
    cup
    Olive Oil
    *
    Juice of 1 lemon
    Directions
    Smoke grapes for 20 minutes by placing them in a perforated pan over smoking wood chips covered with foil or in smoker outside. Set aside.
    Make the mustard vinaigrette by adding all ingredients to a bowl except the oil. Add the oil slowly while whisking, until emulsified. Refrigerate for one hour.
    Assemble four plates with arugula and top with almonds, grapes, bacon, raspberry, blue cheese, and orange segnemtns then drizzle with vinaigrette. Serve.

    The base number of servings for this recipe is 4
    OK

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