Grape and Blue Cheese Salad Recipe

Make the base vinaigrette: Combine balsamic vinegar, salt, and pepper in a bowl; mix well. Whisk in extra virgin olive oil in a slow, steady stream. Cover and refrigerate until ready to use. This will keep for up to three days.

Make the strawberry vinaigrette: Whisk yellow mustard and strawberry jam into the vinaigrette base; set aside. Toss lettuce with some of the dressing in a bowl.

Toss red grapes, walnuts, and blue cheese into the salad. Serve immediately with extra vinaigrette on the side.