This is a P. Allen Smith recipe from his “Season recipes from the Garden Book“. I just had to post this recipe. It is elegant, light and flavorful, each flavor comes shining through, it makes a beautiful presentation and would be perfect for a dinner party or for the holidays. I made one change with the Oranges, see my notes at the bottom.
1 pound of black or red seedless grapes sliced in half lengthwise
1 pound green seedless grapes sliced in half around the middle
1 orange grated Zest
1/3 cup of fine sugar
6 oranges 3- segmented 3- juiced
1 cup crumbled goat cheese
½ cup roasted walnuts
Put the grapes in a large bowl and add the orange zest and the sugar, next add the orange segments and mix gently.
* see my notes below about oranges
Add the orange juice. There should be enough liquid to cover the fruit, if not, add a bit more juice.. Mix thoroughly and cover with plastic wrap and chill for at least 2 hours.
When you are ready to serve the salad, use a slotted spoon to transfer the grapes and oranges to individual salad plates . Top each with about 2 tablespoons of the goat cheese and 1 tablespoon of walnuts.
I substituted 3 segmented oranges for 1 -16 oz. can of mandarin oranges drained and it worked well.