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  • Duration
  • Cook Time
  • Prep Time
  • ServingsServings


  • 3 tbsp. balsamic vinegar
  • 1/3 cup extra virgin olive oil, 1/2 tsp. salt
  • 1/4 tsp black pepper, ground
  • 1 medium red onion, peeled, sliced into 1/2 moons
  • 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
  • 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 together dressing ingredients.

2 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 degrees 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.

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. Sprinkle with Parmesan and serve.