Blue cheese grape salad

By admin
24 June 2012

Serves 4-6

Preparation time: 15 min

Cooking time: 10 min


500 ml (2 c) red wine (cabernet sauvignon)

125-180 ml (½-¾ c) brown sugar


generous quantity of fresh herbs, chopped

freshly ground black pepper


1 bag (60 g) each of rocket and watercress

500 ml (2 c) seedless red grapes, halved

100 g blue cheese (or use feta, Brie or Camembert)

125 ml (½ c) toasted pistachios

½ red onion, sliced into rings

handful thinly sliced moist beef biltong or smoked beef (optional)


Bring the ingredients to the boil in a saucepan and cook over moderate heat until the mixture becomes thick and syrupy.

Add extra wine or sugar depending on how sweet and sticky you prefer the syrup. Remove from the heat and leave to cool.


Arrange the salad greens on a platter. Add the grapes to the syrup and pour three-quarters of the mixture over the greens.

Break the cheese into small pieces and scatter on top.

Garnish with the nuts and onion rings. Add the biltong or smoked beef (if using).

Drizzle with the remaining syrup just before serving.

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