This salad is rich in flavour, easy to make and looks fabulous on the Christmas table. The sweetness of the grapes add balance and a level depth that marries beautifully with the Havarti.
Remove half of the grapes from the stem, warm oil in a fry pan add grapes and cook on low heat for approx 5 mins until slightly poached in the lemon infused oil. Be careful not to have the oil to hot as the grapes will blister and the oil burn. Remove the pan from the heat and add the white balsamic stir to incorporate the oil and balsamic, being careful not to break up the grapes, and set aside to cool.
On a serving platter place the remaining bunch of grapes to one side and scatter the platter with watercress. Top with havarti batons, walnuts and then randomly add the grapes. Drizzle the oil mix over the top and season with freshly ground salt and pepper. Stay tuned for more of our 12 days of Cheesemas!