Arugula and Grape Bread Salad

YIELD: 6 servings

For dressing:
3 Tbsps. balsamic vinegar
1/3 cup extra virgin olive oil
½ tsp. salt
¼ tsp. black pepper, ground

For salad:
1 medium red onion, peeled and sliced
1 Tbsp. extra virgin olive oil
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugula, washed and dried
1 fennel bulb, cored and thinly sliced
½ cup roasted red bell pepper, 1/4-inch thick strips
¼ cup pine nuts, toasted
1 ½ cups green or red seedless grapes
¼ cup Parmesan cheese, shaved or grated

1.    Whisk together dressing ingredients in small bowl.
2.    Place red onions in baking dish lined with foil. Drizzle with 2 Tbsps. dressing and toss well. Cover tightly with foil and bake at 350°F for 30 minutes. Remove from oven and let cool.
3.    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 ¾-inch or bite-sized cubes.
4.    Place bread, roasted onions, arugula, fennel, bell pepper, pine nuts and grapes in large bowl and toss with remaining vinaigrette. Sprinkle with Parmesan and serve.