LCBO Food & Drink Autumn 2018

DINNER PARTIES  YOUR TURN TO HOST

Greens WITH ROASTED GRAPES & LEMON VINAIGRETTE

½ tsp (2 mL) liquid honey 3 cups (750 mL) lightly packed washed and dried arugula 3 cups (750 mL) lightly packed washed and dried baby spinach 2 cups (500 mL) lightly packed pea sprouts or other sprouts 3 tbsp (45 mL) toasted pine nuts 1 Preheat oven to 400°F (200°C). 2 In a medium bowl, toss grapes with 2 tsp (10 mL) oil and salt and pepper to taste. Tip grapes onto a parchment-paper-lined rimmed baking sheet and spread out in a single layer.

Roast until blistered and juicy, 5 to 7 minutes. Set aside to cool completely. 2 In a small bowl, whisk together remaining oil, lemon juice, mustard, mayonnaise, honey, and salt and pepper to taste. 3 In a large bowl, toss together arugula, spin- ach and sprouts. Add just enough dressing to coat leaves (you may not need all of it) and toss gently. 4 Tip salad greens onto a large serving platter and scatter with grapes and pine nuts. Serve at once. Serves 6

We love serving this refreshing salad after the main course but it can sub for the soufflés if you want a simpler—or gluten-free—start to the dinner. And change up the greens as you like, depending on what looks perkiest in your local store. 1 cup (250 mL) red seedless grapes, rinsed and dried ⅓ cup (80 mL) olive oil, divided Kosher salt and freshly ground black pepper to taste

2 tbsp (30 mL) lemon juice ½ tsp (2 mL) Dijon mustard ½ tsp (2 mL) mayonnaise

100  FOOD & DRI NK AUTUMN 2018