Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad with Apple Cider Vinaigrette

This produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also great for home cooks. 

Recipe at: http://ciaprochef.com/grapes/recipe6/