Opposites attract and sometimes produce a surprising harmony. Such is the case with this colourful salad of sweet grapes, spicy rocket and buffalo mozzarella.
5 from 2 votes
Prep Time 5mins
Cook Time 5mins
Total Time 10mins
Course Appetizer, hors d'oeuvre, Main Course, starter
Cuisine Italy, Mediterranean, North Italy
1-2large sprigs tarragon
2tbspsseeds or nuts to taste: hazelnuts cashews, sunflower seeds, almonds
Wash the arugula, grapes and tarragon and pat dry. Remove coarse stems from arugula if necessary. Cut grapes into halves. Chop the buffalo mozzarella. Place arugula and grapes in a wide bowl. Pluck leaves from the tarragon sprigs and mix half into the salad. Roast seeds or nuts in a non-stick pan without oil and chop coarsely.
Put the lemon juice, olive oil, mustard, salt and pepper in a sealable container and shake well. This is the best way for the somewhat thick mustard to mix with the other ingredients. Add the marinade to the salad. Decorate with the roasted nuts, buffalo mozzarella and the remaining tarragon and serve immediately.
Ingredients for 2-4 people
(a course in itself or as a side dish)