Tender Arugula & Fall Grape Salad

1 cup balsamic vinegar (white or black)

1/4 cup sugar 

 

Reduce to 1/2 cup over medium heat.

 

2 cups of red seedless grapes cut in half 

2 cups of green seedless grapes cut in half 

1 tablespoon fresh chopped lavender 

1 cup extra virgin olive oil 

 

After reducing the vinegar combine above ingredients with the reduction and let marinade for minimum of 3 hours. 

 

6 ounces of burrata cheese

2 tablespoons chopped basil 

1 tablespoons extra virgin olive oil 

 

Marinate cheese with oil and basil.

Season cheese with salt and pepper.

 

To make salad combine the above items with baby arugula and season with salt and pepper to taste.  Garnish with toasted pistachios and enjoy. 

Recipe by chef Eric Bauer

Executive Chef Eric Bauer

Courtesy photo