Heat the oil in a frying pan and add the capers and basil. Fry until both are crisp. Remove from the pan and set aside on absorbent paper to drain any excess oil.
Cut the grapes in half and using the flat surface of a large knife, gently break the macadamia nuts into smaller chunks.
Combine the oil, vinegar, mustard and seasoning.
Toss the dressing over the greens. Toss capers, basil, grapes and nuts through the greens and serve.
Note: Grapes can be stored in a plastic bag in the crisper section of the fridge. Don't wash grapes before storing as they mould quicker.