WOW! {Warm Oven Wednesday} Martha Stewart's New Waldorf Salad

Okay!!! This may be a new favorite for me....YUM!

NEW WALDORF SALAD

Active time 20 Min.

Total Time 45 Min.

Serves 4

Chopped apples and celery with walnuts defined the 19th-century original. Grapes (roasted in this version) were a 20th-century add-on. To lighten things up, fresh greens are tossed in, and a lemon vinaigrette replaces the mayonnaise dressing.

For the roasted grapes:

1 1/2 pounds red seedless grapes

1 tablespoon confectioners’ sugar

1 tablespoon extra-virgin olive oil

For the Dressing:

1 tablespoon minced shallot

1 tablespoon white-wine vinegar

1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice

1/4 teaspoon ground cumin

1/4 cup extra-virgin olive oil

Coarse salt and freshly ground pepper

For the salad:

2 celery stalks, thinly sliced crosswise, plus 1/2 cup leaves

1 head frisee (this is Endive), trimmed

1 Honeycrisp apple, thinly sliced

1/2 cup walnuts, toasted

1. Roast the grapes: Preheat oven to 350 degrees. Toss grapes with sugar and oil. Roast on a rimmed baking sheet until just starting to wrinkle and burst, 25 to 30 minutes. Let cool.

2. Meanwhile, make the dressing: Combine shallot, vinegar, lemon zest and juice, and cumin in a bowl. Gradually whisk in oil. Season with salt and pepper.

3. Make the salad: Toss grapes (without pan juices) with sliced celery and leaves, frisee, apple and walnuts. Drizzle salad with dressing, and toss to coat.