Grape And Candied Garlic Salad Recipes

Steps:

• Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
• Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
• Serve dressing with salad.

Steps:

• In a large bowl, beat the cream cheese, sour cream, sugar and vanilla until blended. Add grapes and toss to coat. , Transfer to a serving bowl. Cover and refrigerate until serving. Sprinkle with brown sugar and pecans just before serving.

Steps:

• Dressing: Place red wine vinegar, lemon juice, sugar, salt, and garlic cloves in a blender and pulse on high speed. Add the shallots and slowly incorporate the extra-virgin olive oil while blender is on high speed. Finish seasoning with black pepper and allow the dressing to sit for 24 hours, refrigerated, before using.
• For the candied garlic: Coat a sheet pan with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape. This takes about 8 minutes. By this time the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occasionally. After a couple of minutes the sugar will begin to caramelize. At this point it is important that the garlic be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. This process happens very quickly so stay alert. Turn the garlic out onto the greased sheet pan and cool.
• For the salad: Place the grapes, Gorgonzola and candied garlic in a large mixing bowl. Add 3/4 cup of dressing. You want enough dressing in the bowl to fully saturate the cheese and grape mixture. Add the lettuce and toss your salad. Taste for seasoning.

Steps:

• Dressing: Place vinegar, lemon juice, sugar, salt and garlic in blender. Pulse on high speed. Add the shallots and slowly incorporate olive oil while blender is on high. Season with pepper and allow dressing to sit for 24 hrs., refrigerated. Candied garlic: Coat a cookie sheet with oil for the finished garlic. Place the garlic and water in a large saute pan over medium to high heat. Boil the cloves until they are cooked through but still firm to the touch and still maintain their shape (about 8 minutes). By this time, the water should be all the way or close to being evaporated. At this point, add the sugar in with the garlic cloves and continue to cook over medium heat while stirring occassionally. After a couple of minutes, the sugar will begin to caramelize. The garlic must be stirred constantly so they become evenly coated with the caramelized sugar. Continue to caramelize the garlic until golden to dark golden brown. *This process happens very quickly so stay alert* Turn the garlic out onto the greased sheet and cool. Mix all ingredients and coat with dressing.