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Arugula Bread Salad

3 tablespoons balsamic vinegar

1/3 cup extra virgin olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper, ground

1 medium red onion, peeled, sliced into 1/2 moons

1 tablespoon 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

1/2 cup roasted red bell pepper, 1/4 inch thick strips

1/4 cup pine nuts, toasted

1 1/2 cups California green or red seedless grapes, picked from stem and rinsed

1/4 cup Parmesan cheese, shaved or grated

1. In a small bowl whisk together dressing ingredients.
2. Place red onions in baking dish lined with foil. Drizzle with 2 tablespoons of prepared dressing and toss well. Cover tightly with foil and bake at 350 degrees for 30 minutes. Remove from oven and let cool.
3. Mix 1 tablespoon olive oil with crushed garlic. Brush onto bread slices. Broil or grill bread for 1 to 2 minutes on each side until toasted.
4. 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 vinaigrette.
5. Sprinkle with Parmesan and serve.

Makes 6 servings.

Recipe provided courtesy of California Table Grape Commission.

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