Grape Walnut Relish



Spoon it over a pork roast, seared duck breast, fresh goat cheese, grilled cabbage, any greens, or grilled salmon. Smashing the walnuts, ideally while they are still warm, instead of chopping them releases their oil yielding a more intense flavor and creamier texture.

  • ½ lb good table grapes, removed from the stems
  • 1 tart apple
  • ½ lb walnuts
  • 1 bu parsley
  • 4 sprigs tarragon, optional
  • ¼ C olive oil
  • salt and course black pepper
  1. Heat the oven to 350F
  2. Toast the walnuts until golden and fragrant (about 7-10 minutes)
  3. Remove from the oven and let cool 2-3 minutes
  4. Transfer the walnuts to a bag or bowl and smash with a rolling pin until well bashed
  5. Cut the apple into a small dice
  6. Roughly chop the herbs
  7. Combine all and stir to combine
  8. Taste and add more salt and pepper as needed
  9. If it tastes flat to you, add a splash of vinegar or a squeeze of lemon

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