by Executive Chef Eric Berg of The Restaurant at Wente Vineyards
Serves 4
For Violet Mustard
- 1 cup Red Flame Grapes
- 1/2 cup Red Wine
- 1/2 cup Ruby Port
- 1/2 cup Whole Grain Mustard
- 1/2 cup Dijon Mustard
For Violet Mustard Vinaigrette
(additional mustard vinaigrette works well with chicken and pork)
- 1 cup Violet Mustard
- 1/4 cup Champagne Vinegar
- 1 Small Shallot (minced)
- 3 cups Light Olive Oil
- Salt & Pepper to taste
For Salad
- 11 cups Red Flame Grapes (Washed and Halved)
- 4oz Prosciutto (Shaved Thin)
- 4oz Pt. Reyes Farmstead Blue Cheese (Crumbled)
- 2 cups Young Mizuna (Washed and Spun Dry)
- ….to finish- Maldon Flake Salt
For Violet Mustard: In a small sauce pan combine grapes, wine, and port. Bring to a boil and allow to simmer until grapes have softened and liquid has reduced by 2/3. Transfer to a blender and puree smooth. Let cool in the refrigerator. Once cool fold in the Dijon and whole grain mustards. Refrigerate for 24 hours or more to let the flavors marry.
For Vinaigrette: In a large mixing bowl combine the violet mustard, champagne vinegar, and shallot. Slowly whisk in the oil to form a light emulsion. Season to taste with salt and black pepper
For Salad: In a small mixing bowl combine the grapes and mizuna. Dress with the violet mustard vinaigrette and toss well to coat the leaves and grapes. Divide the sliced prosciutto evenly between four salad plates and lay flat. Place a small mound of the dressed salad each plate and garnish with crumbled Pt. Reyes Farmstead Blue cheese. Finish with a light sprinkle of Maldon Flake Salt.