Ingredients
Scale
3 cups seedless black grapes
1 Tablespoon olive oil
1 Tablespoon honey
1/4 teaspoon salt
2 teaspoons fresh thyme
2/3 cup roughly chopped walnuts
6 cups arugula
8 ounces burrata
Walnut or olive oil
1 lemon, halved
Coarse sea salt
Instructions
- Preheat oven to 400 degrees.
- Toss the grapes with 1 Tablespoon olive oil, 1 Tablespoon honey, salt and thyme.
- Place the grapes on a parchment lined sheet tray and roast for 40 minutes, stirring halfway through.
- While the grapes are roasting, heat a large sauté pan over medium-high heat.
- Add the walnuts to the hot pan stirring frequently until they start to brown and smell toasted.
- Transfer the walnuts to a plate and set aside.
- Spread the arugula onto a large platter.
- Divide the burrata with a spoon and place on the arugula.
- Take the grapes out of the oven and let sit for 5 minutes.
- Spoon the warm grapes on top of the greens and burrata.
- Sprinkle the toasted walnuts on top of the grapes.
- Drizzle the salad with walnut or olive oil.
- Squeeze the lemon halves over the salad.
- Sprinkle with coarse salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes