Heat small nonstick skillet over medium heat. Sprinkle 3 tablespoon cheese and 1 teaspoon walnuts over bottom of skillet. Cook 1-2 minutes or until edges are golden brown and cheese is bubbly. Remove from heat.

Using a spatula, carefully remove cheese mixture and immediately drape over an inverted glass with 2 inch bottom. Cool completely. Repeat with remaining cheese and walnuts, forming six baskets.

For salad, in a large bowl, combine the greens, grapes and walnuts. Whisk oil, vinegar, salt and pepper; pour over greens and toss to coat. Place 1/2 cup salad in each basket.

Serve immediately