arugula-grape_bread_salad_2-plates-ek-2011

DIRECTIONS

In a small bowl whisk together dressing ingredients.

Place red onions in baking dish lined with foil. Drizzle with 2 Tbsp. of prepared dressing and toss well. Cover tightly with foil and bake at 350 F for 30 minutes. Remove from oven and let cool.

Mix 1 Tbsp. olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1-2 minutes on each side until toasted. Cut bread into strips about 1/2 inch wide. Place bread, roasted onions, arugula, fennel, bell pepper, pinenuts and grapes in large bowl and toss with remaining dressing. Sprinkle with Parmesan and serve.

Ingredients

Dressing:

3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper, ground

Salad:

1 medium red onion, peeled, sliced into 1/2 moons
1 tablespoon extra virgin olive oil
1 clove fresh garlic, minced
4 slices rustic bread
4 cups arugula, washed and dried
1 bulb fennel, cored and thinly sliced
1/2 cup roasted red bell pepper, cut into 1/4-inch strips
1/4 cup pine nuts, toasted
1 1/2 cups green or red seedless California grapes, picked from stem and rinsed
1/4 cup Parmesan cheese, shaved or grated

Servings

6 servings