Kale and Radicchio Salad with Roasted Grapes | culture: the word on cheese

Ingredients

• 2 cups red grapes (rinsed)
• 1 tablespoon olive oil
• 4 to 5 sprigs fresh thyme
• Sea salt (to taste)
• Ground black pepper (to taste)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons apple cider vinegar
• ¼ cup olive oil
• ⅛ teaspoon sea salt
• 1 small bunch lacinato kale (stems removed, torn into 1-inch pieces)
• ½ head radicchio (torn into 1-inch pieces)
• ½ fennel bulb (cored and thinly sliced)
• 2 ounces aged Havarti (crumbled)
• 2 tablespoons pumpkin seeds (toasted)
• Maldon sea salt (to taste)