Cos Salad with Rosé Marinated Grapes and Blue Cheese Dressing

INGREDIENTS

• 1 cup red grapes, sliced in half
• ¼ cup Chain of Ponds Novello Rosé
• 1 Cos lettuce, cut into quarters
• 100g Udder Delights Heysen Blue Cheese
• 2tbs lemon juice
• 4tbs Greek yoghurt
• 1tbs Worcestershire sauce
• 3 radishes, thinly sliced
• 2 spring onions, thinly sliced
• black pepper

DIRECTIONS

1. Sauté grape halves and Rosé in a frying pan until liquid has evaporated.
2. Remove from pan and set aside.
3. Using a stick blender mix yoghurt, lemon juice, Worcestershire sauce, and blue cheese, until smooth and creamy.
4. Place cos lettuce quarters on a platter and top with sautéed grapes.
5. Drizzle over blue cheese dressing and sprinkle with radish, spring onion and black pepper.