Two peach halves are drizzled with basil oil in a fall salad of blue cheese, walnuts, and oven-dried grapes.
Heat oven to 350 degrees. Bring a medium pot of water to a boil over high heat. Blanch basil in boiling water 15 seconds. Using a slotted spoon, transfer basil to a colander; place under cold running water. Pat dry.
Place blanched basil in a food processor. With machine running, add oil through the feed tube. Process until the oil is green and leaves have been completely incorporated. Strain oil through a double layer of cheese-cloth into a small container, and reserve.
Place walnuts on a baking pan; toast in oven until aromatic, 5 to 7 minutes.
Arrange arugula, radicchio, endive, blue cheese and walnuts on a large platter or plates. Top with peaches and grapes. Drizzle 1/4 cup basil oil and vinegar over top. Season with salt and pepper; garnish with basil leaves.
