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Wild Arugula, Roasted Thomcord Grapes, Squash Blossom, and Goat Cheese Salad

The squash blossoms combine well with the roasted grapes and the strong flavor of the wild arugula in this recipe.  This salad makes a nice starter to grilled meat.
Serves 4-6
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Ingredients
  

  • 4 cups wild arugula
  • 6 squash blossoms , stems and stamens removed
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup plain goat cheese , crumbled
  • For the Grapes
  • 2 cups thomcord grapes
  • 1 1/2 tablespoon extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • Dressing
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon wildflower honey
  • 7 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Instructions
 

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper and add the grapes to the baking sheet. Drizzle the olive oil over the top and sprinkle with the salt and pepper. Roast for approximately 20-25 minutes. Remove from the oven. Set aside.
  • In a medium cast-iron skillet, heat the olive oil over medium-low heat. Add the squash blossoms to the skillet, season with salt and pepper, and cook on both sides for 3 minutes total. Remove from the heat.
  • Put the lemon juice, honey, and olive oil in a small bowl. Season with salt and pepper and whisk to combine. Set aside.
  • Add the arugula to individual bowls. Arrange the grapes and squash blossoms on top of the arugula. Drizzle with the dressing and sprinkle the goat cheese over the top. Season with freshly ground black pepper, if desired. Serve immediately.