Ingredients: 1 tablespoon Navel Orange Whole Fruit Premium Olive Oil ½ cup minced shallots 2 cups halved seedless purple or red grapes ½ cup dry sherry ¼ cup Espresso Dark Balsamic Vinegar 1 teaspoon yellow mustard seeds ¼ teaspoon salt Directions: Heat oil in a medium saucepan over medium heat. Add shallots and cook, stirring, until softened, about 2 minutes. Add grapes, sherry, balsamic, mustard seeds and salt. Bring to a simmer and cook, stirring occasionally, until the grapes have broken down, 10 to 20 minutes Scoop into a mason jar, let cool and add to your cheese tray
