Preparation:
Remove papery skin from garlic (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract pulp; discard skins. Set aside.
Place ricotta cheese, chevre, 3 teaspoons fresh or 1-1/2 teaspoons dried marjoram, and 1/8 teaspoon pepper in a food processor, and process until smooth.
Brush 1 tablespoon vinegar over the grape leaves, and spoon 1/4 cup cheese mixture into center of each leaf. Bring 2 opposite points of leaf to center, folding over filling, and roll up jelly-roll fashion. Set aside.
Place 1 cup of green grapes, 1 cup of red grapes, 1/4 cup vinegar, and oil in food processor, and process until smooth. Strain; discard grape skins. Combine grape puree, remaining marjoram, remaining pepper, and salt; stir well. Set dressing aside.
Place stuffed grape leaves on broiler pan coated with cooking spray; broil 2 minutes or until thoroughly heated and slightly charred. Place 2 cups greens on each of 6 plates; drizzle 1/4 cup dressing over salads.
Divide remaining grapes among salads; top each with 1 stuffed grape leaf. Spread garlic pulp over bread; serve with salads. |
