Blend vinaigrette ingredients in a blender until smooth to form a loose paste.

Gently toss the spinach leaves in extra virgin olive oil, salt and pepper.

For a special presentation, Chef Boswell likes to spread the vinaigrette dressing (about 1/4 cup per salad) on the bottom of the plate and arrange the grapes in a decorative pattern on top. The grapes can be left whole, but at his award-winning restaurant, Stella!, chef Boswell cuts the ends off of each grape so they are a uniform size and can be stood up on end in a checkerboard or mosaic pattern. The grapes are then garnished with the toasted walnuts and baby spinach leaves.

*To Toast Walnuts: Place walnuts on a baking sheet and toast for 4 minutes in a 350 F oven. Gently crumble walnuts after they have cooled.

Optional: If a softer texture of grape is desired, blanch the grapes in boiling water for seven seconds, then shock in ice water and peel gently.