Black Muscat grape and fried chorizo salad
The forgotten grape. All year round you can get average red and white grapes to eat and make things with.
But at the end of summer there comes a beautiful small dark grape called the Muscat grape. Sweet and extra delicious, this is perfect in a spicy salad.
1 small bag of mixed baby leaf/rocket
100g fresh, uncooked chorizo, sliced
2 tbsp sundried tomato, chopped
1 large handful Muscat grapes, washed and sliced in half
50g soft goats cheese or feta
1 small chilli, de-seeded, diced into small bits
30g (approx 3) sliced pickled peppers from a jar, or sweet peppadews
For the dressing
3 tbsp olive oil
1 tbsp red wine vinegar
2 dashes Tabasco
1 tsp honey/brown sugar
Salt and pepper to season
Pop all the ingredients into a jam jar, shake hard for about a minute FOR BALSAMIC REDUCTION
100ml balsamic vinegar
2 tbsps sugar
Bring the balsamic vinegar and sugar to a hard boil for five minutes and allow to cool.
To make up the salad toss the jam jar dressing, peppers, sundried tomato, chilli and leaves together in a bowl.
Pan fry the chorizo and scatter on top of the leaves. Sprinkle lots of grapes on and then lightly place the cheese in the salad.
Finish the plate off by drizzling the balsamic reduction over the salad.
Voilà - tuck in!
This recipe first appeared in 'Surf Cafe Living'