This recipe is best used with a strong firm blue cheese from Nimbin Valley Dairy. The saltiness of the cheese combines magically with the roasted grapes and the bite of the rocket.
200g red or black grapes
2 tablespoons extra virgin olive oil
50g rocket
1 tablespoon red wine vinegar
100g strong blue cheese
Preheat oven to 200C. Place grapes on a baking tray, drizzle with 2 teaspoons olive oil. Place in oven 5 minutes or until grapes split. Remove and cool.
Place rocket and grapes in a bowl. Combine remaining olive oil, any juices from roasting pan and vinegar and pour over salad. Crumble blue cheese over salad and serve.
Serves 4 as part of a meal.
