📝 About This Recipe
This elegant salad is a sophisticated reimagining of classic fruit and nut pairings, blending the juicy pop of fresh grapes with the deep, earthy crunch of butter-toasted walnuts. Enveloped in a velvety honey-mascarpone dressing and brightened with a hint of lemon zest, it offers a perfect balance of textures and refined sweetness. Whether served as a refreshing palate cleanser or a light dessert, this dish captures the essence of a sun-drenched vineyard harvest in every bite.
🥗 Ingredients
The Fruit Base
- 2 cups Red seedless grapes (halved lengthwise)
- 2 cups Green seedless grapes (halved lengthwise)
- 1 piece Crisp red apple (such as Honeycrisp, thinly sliced into matchsticks)
The Toasted Crunch
- 1 cup Walnut halves (roughly chopped)
- 1 tablespoon Unsalted butter (for toasting)
- 1 tablespoon Granulated sugar (to lightly caramelize the nuts)
- 1/4 teaspoon Sea salt (fine grain)
The Creamy Dressing
- 1/2 cup Mascarpone cheese (softened at room temperature)
- 1/4 cup Greek yogurt (plain and full-fat)
- 3 tablespoons Wildflower honey (or more to taste)
- 1 teaspoon Vanilla bean paste (or pure vanilla extract)
- 1 teaspoon Fresh lemon zest (finely grated)
- 1 teaspoon Fresh lemon juice (to balance sweetness)
Garnish
- 4-5 pieces Fresh mint leaves (torn or chiffonade)
- 1 pinch Cinnamon (for a warm finish)
👨🍳 Instructions
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1
Begin by washing the red and green grapes thoroughly under cold water; pat them completely dry with a kitchen towel to ensure the dressing adheres properly.
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2
Slice each grape in half lengthwise. If they are particularly large, you may quarter them for more manageable bites.
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3
Core the apple and slice it into thin matchsticks (julienne). Place the apple pieces in a small bowl with a squeeze of lemon juice to prevent browning while you prepare the rest of the salad.
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4
In a small skillet over medium-low heat, melt the unsalted butter until it begins to foam.
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5
Add the chopped walnuts to the skillet. Toast for 3-5 minutes, stirring frequently, until they smell fragrant and nutty.
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6
Sprinkle the 1 tablespoon of sugar and the sea salt over the walnuts. Stir constantly for another 2 minutes until the sugar melts and coats the nuts in a light, golden glaze. Remove from heat and spread on parchment paper to cool completely.
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7
In a large mixing bowl, whisk together the softened mascarpone and Greek yogurt until the mixture is smooth and free of lumps.
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8
Fold in the honey, vanilla bean paste, lemon zest, and lemon juice. Taste the dressing; it should be creamy with a bright, citrusy finish.
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9
Add the halved grapes and apple matchsticks to the bowl with the cream dressing.
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10
Using a rubber spatula, gently fold the fruit into the dressing until every piece is evenly coated.
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11
Just before serving, fold in 3/4 of the cooled candied walnuts. Reserving some for the top keeps them extra crunchy.
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12
Transfer the salad to a chilled serving bowl or individual glass coupes.
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13
Garnish with the remaining walnuts, a dusting of cinnamon, and the fresh mint leaves for a pop of color and aroma.
💡 Chef's Tips
For the best texture, ensure your grapes are chilled before you start the preparation. If you cannot find mascarpone, a high-quality cream cheese softened with a splash of heavy cream works as a substitute. Do not add the walnuts until the very last moment to prevent them from losing their caramelized crunch. Try using 'Cotton Candy' grapes for a sweeter, more dessert-forward profile. If making ahead, store the fruit and dressing separately and toss just before your guests arrive.
🍽️ Serving Suggestions
Serve in chilled martini glasses for an elegant dinner party presentation. Pair with a glass of late-harvest Riesling or a sparkling Moscato d'Asti. Accompany with thin, crisp shortbread cookies on the side for added texture. This makes a wonderful side dish for a brunch featuring savory quiche or smoked salmon. Top with a few pomegranate arils during the winter months for a festive touch.