1. Preheat the oven to 200°C.

2. Spread the pecans on a baking tray and toast for about 5 minutes, until slightly darker and fragrant. Stir frequently and watch carefully to prevent them from burning.

3. Once cooled, roughly chop the pecans or break them into smaller pieces by hand.

4. Arrange the grapes on a baking tray lined with parchment paper.

5. Add 1–2 tablespoons of olive oil, toss to coat, and sprinkle with a pinch of salt.

6. Roast the grapes for about 15 minutes, until slightly wrinkled and lightly browned in places. Toss them a few times during roasting.

7. Prepare the dressing: combine the olive oil, apple cider vinegar, mustard, salt, and pepper. Whisk until smooth and well combined.

8. Place the salad greens and roasted grapes in a large bowl.

9. Add a few tablespoons of the dressing and toss gently.

10. Add more dressing if needed and season with an extra pinch of salt.

11. Divide the salad among bowls.

12. Top with the toasted pecans, grated cheddar, and crumbled blue cheese.