Butter Lettuce Salad with Goat Cheese and Pickled Grapes

Pickled Grapes

• 2 cups Seedless red and/or green grapes (about 10 ounces)
• ¾ cup Distilled white or white wine vinegar
• ¾ cup Water
• 1 teaspoon Kosher salt, plus more to taste
• 1 teaspoon Sugar
• 2 Small cloves garlic, peeled and crushed
• Leaves from 1 (2-inch) sprig rosemary
• 1/8 teaspoon Dried red chili flakes

Salad

• Pecan halves
• 1 cup Pickled red and/or green grapes
• 2 teaspoons Dijon mustard
• Juice of half a lemons
• ½ cup Pickled-grape brine
• ½ cup Olive oil, plus more to taste
• Freshly ground black pepper
• 2 Large heads of butter lettuce, torn
• 4 oz Soft goat cheese (optional)
• (Servings: 6)

  Pickled Grapes

  Pack grapes into a glass jar or airtight plastic container. Pour vinegar and water into a saucepan over medium-high heat. Add salt, sugar, garlic, rosemary and chili flakes. Bring to a simmer and cook 1 minute.

  Remove pan from heat and pour brine over grapes to fill container. Strain remaining brine into a measuring cup (you should have a little less than ½ cup left over) and reserve for making butter lettuce salad with pickled grapes, toasted pecans and soft goat cheese (recipe below). Transfer any garlic, rosemary and chili flakes remaining in strainer to container with grapes.

  Cover container tightly, shake to distribute seasonings, uncover and let cool to room temperature, about 30 minutes. Cover again, and transfer container to refrigerator to chill further, about 15 minutes more.

  Salad

  Preheat oven to 250 degrees. Spread pecans on a baking sheet and toast until fragrant, 15-20 minutes. Set aside to cool.

  Add mustard and lemon juice to measuring cup containing brine leftover from making pickled grapes (recipe above), and whisk to combine. Add olive oil, whisk again to thoroughly emulsify, and season to taste with salt and pepper.

  Strain pickled grapes, reserving brine. Halve 1 cup grapes, return remaining brine and grapes to container, and reserve for another use. Divide lettuce among six bowls or plates, and scatter some halved grapes, pecans cheese over each portion. Whisk vinaigrette again and drizzle over salad. Grind pepper over each salad and serve.

  Nutritional Information

  Serving size: 1 serving

  Percent daily values based on a 2000 calorie diet.

  Nutrition information calculated from recipe ingredients.

  Amount Per Serving
  Calories		334.86
  Calories From Fat (69%)		229.93
  Calories From Protein (10%)		33.92
  Calories From Carbs (21%)		71.00
  Calories From Alcohol (0%)		0.00
  		% Daily Value
  Total Fat 26.29g		40%
  Saturated Fat 7.99g		40%
  Monounsaturated Fat 15.13g
  Polyunsaturated Fat 2.09g
  Trans Fatty Acids 0.00g
  Cholesterol 17.39mg		6%
  Sodium 479.75mg		20%
  Potassium 340.85mg		10%
  Carbohydrates 19.80g		7%
  Dietary Fiber 1.43g		6%
  Sugar 14.18g
  Sugar Alcohols 0.00g
  Net Carbohydrates 18.37g
  Protein 8.49g		17%
  Vitamin A 2245.12IU		45%
  Vitamin C 15.51mg		26%
  Calcium 86.51mg		9%
  Iron 2.04mg		11%
  Vitamin E 2.92IU		29%
  Thiamin 0.12mg		8%
  Riboflavin 0.24mg		14%
  Niacin 0.53mg		3%
  Vitamin B6 0.23mg		11%
  Folate 47.25µg		12%
  Vitamin B12 0.07µg		1%
  Pantothenic Acid 0.39mg		4%
  Phosphorus 132.86mg		13%
  Magnesium 19.89mg		5%
  Zinc 0.55mg		4%
  Copper 0.40mg		20%
  Manganese 0.21mg		11%
  Selenium 1.62µg		2%
  Alcohol 0.00g
  Caffeine 0.00mg
  Water 178.58g