Chef Nick's Baby Spinach Salad w/Roasted Red Grapes - WSMV News 4

Chef Nick's Baby Spinach Salad w/Roasted Red Grapes

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Serves 4

12 Ounces fresh baby spinach

8 Ounces seedless red grapes washed (2 bunches)

6-8 Small cipollini onions

¼ Cup balsamic vinegar

½ Cup extra virgin olive oil

½ Cup toasted pecans or walnuts

1/3 Cup shaved parmesan cheese

Salt and pepper to taste

Preheat oven to 425 degrees. Toss grapes and onions in half of vinegar and 1 teaspoon of olive oil, salt and pepper. Roast on sheet pan in oven till grapes begin to blister and onions as slightly charred. Pour off juices from sheet pan into a large bowl. Combine with remaining oil and vinegar and whisk together. Check seasoning and add if necessary. Toss together spinach, grapes and onions in bowl with oil and vinegar. Top with nuts, shaved parmesan and serve.

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