What a fantastic side dish! Sweet, crunchy and healthy with little prep.
Sometime between 2007 and 2008, Sam and I went to a lovely French Bistro in Meridian, Idaho for a late lunch. It was a quiet restaurant, dark, and little bit lonely. I don’t remember what I ordered, but I remember what it came with: a grape and walnut salad with a honey mustard dressing. The grapes were split in half and lent their own sweetness to the salad. The walnuts added a crunch and a robustness missing from everything else. And the cilantro, apparently out of place in a French restaurant, sidled up right next to the grapes and walnuts like they were all best pals.
I can make this, I said.
You need to make this, Sam said.
We finished our lunch, ordered a cheesecake made with Gorgonzola (an amazing idea, and, unfortunately, one I haven’t tried to replicate) and headed to the grocery store to buy grapes.
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