Insalata Rustica

Serve as a side to a savory main course, or have it for lunch.  Bon Appetit! 
 
Insalata Rustica

From Bon Appétit  | November 2008 

yield: Makes 8 servings

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

3 tablespoons fresh lemon juice

1 1/2 cups stemmed seedless red grapes

1/2 cup dried tart cherries (or cranberries)

10 cups (loosely packed) greens (such as romaine, arugula, and torn radicchio)

2 Bosc pears, cored; cut into matchstick-size pieces or thinly sliced

Aged balsamic vinegar (for drizzling)

1/2 cup pine nuts, toasted (or chopped walnuts)

4 ounces 1/8-inch-thick rectangular slices Pecorino Romano cheese or Parmesan

Preheat oven to 350°F. Whisk 1/3 cup oil and lemon juice in small bowl. Season dressing with salt and pepper. Toss grapes with 1 tablespoon oil on rimmed baking sheet. Roast until grapes begin to shrivel, about 15 minutes. Cool grapes on baking sheet. Place cherries (or cranberries) in small bowl. Add enough hot water to cover cherries by 1 inch. Let cherries soak in bowl 15 minutes to soften. Drain.  

Dressing, grapes, and cherries can be made 2 hours ahead. Let stand at room temperature.

Mix greens, matchstick-size pear pieces, dressing, grapes, and cherries in large bowl. Season with salt and pepper. Divide among plates. Garnish with pear slices, drizzle with vinegar, and sprinkle with pine nut (or walnuts) and cheese.