Napa Slaw With Poached Grapes

• For the poached grapes and the red wine vinaigrette
• 1 cup red wine - something fruity
• 1/2 cup sugar
• 2 cups whole seedless red grapes, then halved lengthwise
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon red wine syrup
• salt and pepper to taste
• For the slaw
• 1 1/2 well packed cup chopped romaine lettuce
• 1 1/2 well packed cup shredded Napa cabbage
• 2 large stalks celery, sliced very thinly at a 45 degree angle
• 1 cup chopped, toasted walnuts or toasted almond slices - both are very good
• 1 ounce Maytag cheese, roughly crumbled
• 1 cup drained poached grapes

1. Pour the red wine and the sugar in a 2-quart saucepan. Cook over medium heat, stirring to dissolve the sugar. Bring to a boil, and then simmer gently until the liquid is syrupy and is reduced to about one half the original amount.
2. Place the grapes in the liquid and stir often - about 15 minutes, until the syrup is quite unctuous. The syrup will produce little bubbles as it reduces. Take the grapes off the heat and allow them to cool. Then transfer the grapes and syrup to a liquid measuring cup. Allow the grapes and syrup to cool.
3. Make the vinaigrette. In a small bowl or a cup, add the olive oil, the lemon juice, the wine syrup, and the salt and pepper to taste. Mix well until the vinaigrette is well blended.
4. Place all the slaw ingredients in a medium sized bowl. Make sure the grapes are well drained. Add the vinaigrette, and toss thoroughly. Served as a salad course, you will have 4 nice portions.

grapes, red wine, sugar, red grapes, olive oil, lemon juice, red wine syrup, salt, slaw, romaine lettuce, cabbage, stalks celery, walnuts, maytag cheese, grapes

Taken from food52.com/recipes/19269-napa-slaw-with-poached-grapes (may not work)