Chèvre With Sautéed Grapes
Ingredients
- 8 ounces fresh, soft chèvre (goat cheese; I’m partial to the Laura Chenel brand)
- 2 tablespoons extra-virgin olive oil
- 1 1/2 cups seedless red grapes, halved
- 1 tablespoon fresh chives, minced
- 1 tablespoon chive blossoms, pulled apart into individual florets (optional)
- 1 tablespoon fresh oregano leaves
- Flaky sea salt (such as Maldon)
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