A very adult salad recipe | members only access

DIRECTIONS TO MAKE THE ROASTY GRAPES Preheat the oven to 425°F. Mix together 2 cups grapes, 2 tablespoons olive oil, 1 tablespoon balsamic, ½ teaspoon salt and the chopped rosemary leaves in

a 9 x 13-inch baking pan. Roast, stirring occasionally, until the grapes are extremely soft and deflated, about 20 minutes. Allow them to cool for 15 minutes before adding them to the

salad. TO MAKE THE CANDIED PECANS Preheat the oven or adjust the temperature to 350°F. In a large bowl, whisk together ½ cup powdered sugar, ½ teaspoon salt, the chopped rosemary leaves and

4 teaspoons water. Add 2 cups pecans and toss to coat. Spread the nuts out on a baking sheet and bake, stirring occasionally, until lightly golden and shiny, about 16 minutes. As soon as the

nuts come out of the oven, lay them on a piece of parchment and sprinkle with 1 teaspoon granulated sugar and ½ teaspoon flaky sea salt. Separate the nuts if needed. Allow them to cool for

10 minutes before using. TO MAKE THE DRESSING Combine the shallot, thyme, 1½ tablespoons apple cider vinegar, 2 tablespoons apple cider, 2 teaspoons Dijon mustard, the garlic, a pinch of

sugar, ¼ teaspoon salt, ¼ teaspoon pepper and ¼ cup olive oil in a jar with a tight-fitting lid and shake it like crazy to emulsify. Add extra salt and vinegar to taste. TO MAKE THE VERY

ADULT SALAD In a large serving bowl, toss 6 ounces arugula with ½ teaspoon flaky sea salt and ¼ teaspoon black pepper. Start by pouring in ¼ cup of the salad dressing. Toss and add more

dressing to taste and pile the salad with 1 cup roasty grapes, 1½ cups chopped candied pecans, and ½ cup shaved pecorino romano. Finish with extra flaky sea salt and fresh cracked black

pepper, if desired. TIPS + TIMING * The grapes and dressing can be made up to three days in advance and stored in the fridge in separate airtight containers. * The nuts are best fresh, so

make them within a few hours of dinner and leave out at room temp. * No time to make the candied pecans? Just buy ’em! COOK WITH NATASHA Two more recipes from _The Dinner Party Project _for

AARP members to try: PERFECT SEARED RIB EYE This steak recipe is low-stress and tastes professional. Try it with either the Pistachio-Date Salsa Verde Sauce or Bistro Compound Butter.

BABKA-ISH MONKEY BREAD For me, the joy of this dessert is how easy it is. You’re just a few stirs and snips away from childhood nostalgia! READ ABOUT NATASHA FELDMAN'S COOKBOOK, THE

DINNER PARTY PROJECT.