Fried Grape Salad Receipe By Max & Eli Sussman

Ingredients

• 2 tablespoons white wine vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey
• Kosher salt
• ½ cup raw, skin-on hazelnuts
• 1 tablespoon unsalted butter
• 1 cup green grapes
• 6 ounces arugula or other tender bitter greens
• ½ cup crumbled mild blue cheese

Directions

1. Make the vinaigrette: In a small bowl, combine the vinegar, olive oil and honey. Season with salt and whisk to combine. Set aside.
2. In a medium saucepan set over medium heat, add the hazelnuts and cook, stirring constantly, until the nuts are fragrant, about 5 minutes. Immediately place the nuts on a clean kitchen towel, fold the towel over and rub the nuts together to remove the skins. Transfer the nuts to a cutting board and roughly chop. Set aside.
3. In a large skillet set over medium-high heat, melt the butter and cook, stirring frequently until it turns golden brown, about 1 minute. Add the grapes and cook, stirring frequently until the grapes are lightly blistered and colored, about 2 to 3 minutes. Remove the pan from the heat, set aside to cool, then cut the grapes in half lengthwise.
4. In a large bowl, combine the arugula with the reserved vinaigrette and toss until lightly coated. Add the hazelnuts, grape halves and blue cheese and toss together. Serve immediately.