This dish sparkles with rich fall flavors, and you can use it to show off your 2021 new harvest olive oil now while it’s fresh. I used an Italian tri-color rice pasta, but any kind of rotini or fusilli will suffice.
2cups red seedless grapes, stems removed, rinsed
1 tablespoon extra virgin olive oil
14ounces tri-color rotini pasta
1/2 roasted chicken
1 head radicchio
1 head frisée (chicory)
1/4cup extra virgin olive oil (plus more for drizzling)
1 teaspoon mustard
Juice of 2 Meyer lemons
2 radishes, thinly sliced
Pinch dried Greek sage
Preheat the oven to 425°F. Set aside 1 cup grapes for assembly. Toss the remining 1 cup grapes with 1 tablespoon olive oil and spread over a sheet pan to roast for 15–20 minutes.
Cook the pasta according to package directions.
Rinse and drain the radicchio and frisée and tear into large pieces.
Shred the chicken and place in the oven with the roasting grapes to warm it up.
To make the dressing: Whisk together ¼ cup extra virgin olive oil, mustard, and lemon juice.
To assemble: Mix the cooked pasta with the roasted grapes, torn radicchio and frisée, warmed chicken, and dressing. Top with the reserved unroasted grapes, sliced radishes, and crumbled sage. Drizzle with some fresh extra virgin olive oil and serve warm.