- ¼ cup red wine vinegar
- 2 tablespoons water
- ½ cup plus 2 tablespoons coarsely chopped fresh mint
- 1 small shallot, minced
- ¾ cup extra virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 large head Romaine lettuce, leaves separated, washed, and dried
- 1 small red onion, sliced paper-thin, soaked in ice water for 30 minutes (to remove bitterness), drained, and dried
- ½ pound seedless grapes, washed and cut in half
- ½ cup sliced almonds, toasted
- ¼ pound ricotta salata, thinly sliced
- Combine vinegar, water, and 2 tablespoons of the chopped mint in a small nonreactive saucepan. Bring to a simmer, then remove from the heat, and let steep for 30 minutes.
- Strain the vinegar into a small bowl and discard the mint. Add the shallot. Whisk in the oil in a thin, steady stream. Season with salt and pepper.
- Mix the Romaine leaves in a large bowl with the remaining ½ cup mint, the red onion, and grapes. Add the vinaigrette and toss well. Taste, then season with salt and pepper if necessary.
- Arrange the salad on chilled plates, top with the toasted almonds and slices of ricotta salata, and serve.