ARUGULA BREAD SALAD

Arugula Bread Salad image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 14

3 tablespoons Balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt.
1/4 teaspoon ground black pepper
1 medium (2 cups sliced) red onion, peeled, sliced into 1/2 moons
1 tablespoon extra virgin olive oil
1 fresh minced clove
3 or 4 slices rustic bread, day old works great!
4 cups loosely packed arugula, washed and dried
1 cup fennel bulb, cored and thinly sliced
1/3 cup roasted bell pepper, 1/4 inch thick strips
1/4 cup pinenuts, toasted
1 1/2 cups seedless green or red grapes, picked from stem and rinsed
1/4 cup parmesan cheese, shaved or grated

Steps:

In a small bowl whisk together dressing ingredients.
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 F for 30 minutes. Remove from oven and let cool.
Mix 1 tablespoon of 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 vinaigrette. Sprinkle with Parmesan and serve.