Serves: 4 people
Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Ingredients
Instructions
Step 1
Preheat the oven to 200°C (180°C fan-forced). Wash the grapes and remove them from the stems. Place on a lined baking tray.
Step 2
Drizzle the grapes with olive oil and Balsamic Glaze. Add the rosemary sprigs and season with a pinch of salt and pepper. Toss gently to coat. Roast for 15–20 minutes until the grapes soften, begin to blister and release their juices. Set aside to cool slightly.
Step 3
Place the chopped walnuts in a dry frying pan over medium-low heat. Toast for 3–4 minutes, stirring frequently, until golden and fragrant. Set aside.
Step 4
Remove the outer leaves of the radicchio and cut into wedges or separate into individual leaves. Wash and dry thoroughly, then arrange on a large serving platter.
Step 5
Arrange the warm roasted grapes over the radicchio, spooning over a little of their roasting juices. Tear the Buffalo Mozzarella into generous pieces and scatter evenly over the salad.
Step 6
Sprinkle with toasted walnuts and a little finely chopped fresh rosemary. Drizzle with the Balsamic Glaze, finish with freshly cracked black pepper and serve immediately.
Step 7
Step 8
Step 9
Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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