Chilean Grapes And Greens
|Seeded chilean grapes||1 Cup (16 tbs) (Seedless/Halved)|
|Olive oil||2 Teaspoon|
|Raspberry/White wine vinegar||1 Tablespoon|
|Lemon juice||1 Tablespoon|
|Shallot||1 , chopped|
|Prepared mustard||2 Teaspoon|
|Dried tarragon leaves||1⁄4 Teaspoon, crushed|
|Mixed greens||4 Cup (64 tbs)|
|Toasted walnut pieces||2 Teaspoon|
|Grated parmesan cheese||2 Tablespoon|
|French bread slices||4|
Rinse grapes; remove stems.
Whisk together oil, vinegar, lemon juice, water, shallot, mustard, tarragon and pepper in small bowl until well blended; set aside.
Combine greens, grapes and walnuts in salad bowl; set aside.
To prepare Parmesan toasts, sprinkle cheese on bread slices; broil about 4 inches from heat source until bread is toasted and cheese melts.
Toss salad with reserved dressing.