Gem Salad Recipe

Prepare grapes

Preheat a gas burner or cast-iron skillet over medium-high heat (or preheat broiler). Toss grapes with 1 tsp olive oil, 1 tsp salt, and 1 tsp pepper until evenly coated.

Roast

If using a gas burner: place grapes in a single layer on a metal pan or cast-iron skillet and move occasionally until skins are blistered and lightly charred, 6–8 minutes. If using broiler: arrange grapes on a foil-lined sheet and broil 4–6 inches from heat for 5–7 minutes, turning once, until blistered. Remove from heat and let cool slightly (5 minutes).

Toast bread cubes

Preheat oven to 375°F (190°C). Toss cubed bread with melted butter, 1 tsp olive oil, minced garlic, and 1/4 tsp salt until evenly coated. Spread in a single layer on a baking sheet.

Bake

Bake 10–12 minutes, stirring once halfway, until golden brown and crisp. Remove and cool on a rack.

Whisk vinaigrette

In a small bowl or jar, combine minced shallot, chopped rosemary, Dijon, red wine vinegar, and honey. Slowly whisk in 6 tbs olive oil until emulsified. Season with 1/2 tsp salt and 1/4 tsp pepper. Taste and adjust acidity or seasoning as needed. (Can be made up to 1 day ahead and refrigerated; bring to room temperature and re-whisk before use.)

Place 6 cups of mixed salad greens in a large bowl or divide between 4 plates.

Scatter 1 cup fire-roasted grapes over the greens, keeping them slightly warm if possible for contrast.

Add croutons (about 1/4 cup per serving) and sprinkle toasted sunflower seeds evenly over the salad.

Drizzle rosemary vinaigrette lightly — about 1 tablespoon per serving — tossing gently to coat. Add additional vinaigrette to taste but avoid overdressing.

Finish with 3 tbs Grana Padano shaved over the salads and a final grind of black pepper. Serve immediately.