ChèVre With SautéEd Grapes

• 8 ounces chevre fresh, soft, goat cheese; I'm partial to the Laura Chenel brand
• 2 tablespoons extra-virgin olive oil
• 1 1/2 cups seedless red grapes halved
• 1 tablespoon fresh chives minced
• 1 tablespoon chive blossoms pulled apart into individual florets, optional
• 1 tablespoon fresh oregano leaves
• flaky sea salt such as Maldon

1. 1. Cut the chevre into 8 pieces and roll into balls. Arrange on a serving platter.
2. 2. Just before you are ready to serve, heat 1 tablespoon of the olive oil in a medium saute pan over medium-high heat. When it is hot, add the grapes and saute them for 30 seconds, then pour them over and around the chevre. (You only want to warm the grapes through, not cook them until they start to break down.)
3. 3. Drizzle with the remaining 1 tablespoon olive oil. Garnish with the chives, chive blossoms (if using), oregano, and sea salt, and serve immediately.

chuevre, extravirgin olive oil, seedless red grapes, fresh chives, chive blossoms, oregano, salt

Taken from www.yummly.com/recipe/Chevre-With-Sauteed-Grapes-1651425 (may not work)