1/4 teaspoon black pepper, ground
1 medium red onion, peeled, sliced into 1/2 moons
3 tablespoons balsamic vinegar
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
1 clove garlic, fresh minced
4 slices rustic bread
4 cups arugula, washed and dried
1 bulb fennel, cored and thinly sliced
1/2 cup roasted red bell pepper, 1/4 inch thick strips
1/4 cup pine nuts, toasted
1/4 cup parmesan cheese, shaved or grated
1 1/2 cups California green or red seedless grapes, picked from stem and rinsed
In a small bowl whisk together dressing ingredients.
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.
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 strips about 1/2 inch wide. 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.