Heart Healthy from WakeMed Heart Center

Roasted Villard Blanc Vinaigrette on Summer Chopped Salad

March 22, 2018 |

Recipe courtesy of Chef Matthew Krenz.
as seen on episode “Table Grapes“, Season 7

Flavor, NC | Roasted Villard Blanc Vinaigrette on Summer Chopped Salad

For the Vinaigrette


  • 1/2 cup Roasted Villard Blanc Grape juice
  • 2 Tbsp. Honey
  • ¼ cup Olive Oil
  • 2 Tbsp. White Balsamic
  • 1 Tbsp. Dijon Mustard
  • 2 tsp .Thyme, fresh
  • 1 tsp. Rosemary, fresh
  • 2 tsp. Parsley
  • 2 tsp. Chives


Roast one to two pounds of Villard blanc grapes in a pan at 350 degrees for about 10 to 15 minutes. Put roasted grapes through a food mill sieve to extract the juice. Add the remaining ingredients to the grape juice and blend vigorously.

Yield: 1 Cup Dressing

For the Salad


  • Roasted Beet, diced
  • Roasted Red Pepper, diced
  • Corn, cup from cob
  • Cucumber, diced
  • Goat Cheese, crumbled
  • Red Onion, chopped
  • Mixed Lettuce Greens
  • Salt + Pepper


Combine the lettuce, red onion, red pepper, cucumber and corn; lightly toss in a mixing bowl. Then top salad mixture with beets and cheese; drizzle with villard blanc dressing.

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Category: Recipes

Comments (1)

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  1. Ruth Kilpatrick says:

    Love all the winery and places, Lisa take us with each week. She really enjoy her work and we enjoy seeing that happy smile.

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