Mixed Greens, Red Grapes, Ricotta Salata Salad with Tapenade Vinaigrette

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Ingredients

For Vinaigrette

2 TBS olive tapenade
3 TBS Olio Taibi Biancolilla Extra Virgin Olive Oil
1 pickled peperoncino, stemmed, seeded and finely minced (see note)
1 TBS red wine vinegar
1/2 tsp mild brown mustard (see note)
1/4 tsp honey

For Salad

4 ounces mixed greens (about 6 cups)
1 cup halved red grapes
2 ounces crumbled ricotta salata

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Directions

For Vinaigrette

Combine all ingredients, and whisk vigorously just before using.
You will have approximately 1/3 cup dressing. This will dress 4 small side salads or two entree salads.

For Salad

Combine greens, grapes, and cheese in a large bowl, or plate individually.
Dress salad(s) with vinaigrette immediately before serving.

Recipe Note

The peperoncino combines beautifully with the subtle peppery flavor in our Biancolilla, and along with the mustard and honey helps the tapenade from being too dominant. Look for Italian-American or Greek peperoncino- they are small pickled mild green peppers, with only a little spiciness. Use a large one for more kick, a small one for less.

For maximum layers of flavor, look for a mild brown mustard, preferably with some other flavors you know you enjoy. We like Raye's Stoneground Wintergarden mustard which has a touch of celery and garlic in it. These add more layers to your vinaigrette. However, a plain dijon will add plenty of flavor on its own.

Mixed Greens, Red Grapes, Ricotta Salata Salad with Tapenade Vinaigrette

October 31, 2021

This salad is wonderful as a side salad, or expanded into a main dish with a filet of roasted salmon- the olive tapenade vinaigrette with our Biancolilla is layered with flavors, but very versatile. The light peppery notes and fruity aroma in our Biancolilla help elevate salads that have a creamy component (here, the ricotta salata), and a juicy sweet component (here, the red grapes).