Never tried roasted grapes you say? Oh boy are you in for a treat! I roast grapes and shallots to get an unbelievable flavor that in return becomes the star ingredient in the salad. You have to try this-this salad is very unique and easy to assemble. Great for a side dish or first course. NOTE: One of my favorite dressings too, the dressing is what puts it all together! Serves 4-6 2 cups seedless red grapes 6 med shallots, unpeeled 6 tbs olive oil 2 tbs red wine vinegar 1 tsp dijon mustard 1 tsp thyme 3 bunches arugula or watercress 2 oz pecorino cheese, or parm thinly sliced 1. Preheat oven to 375 F and line baking sheet with parchment paper. Place grapes on one half prepared baking sheet, and shallots on the other. Roast 20 mins or until grapes are shriveled, turning grapes every 10 mins. Transfer grapes to bowl, and set aside. Roast shallots 20 mins more, or until tender. Transfer shallots to a bowl and let cool 10 mins. 2. Cut off root end of shallots and squeeze pulp into blender. Add oil, vinegar, and mustard, and season with salt ans pepper. Blend until smooth. Transfer to bowl and stir in thyme. 3. Toss arugula with enough salad dressing to coat. Divide among plates and top with roasted grapes and cheese. Dressing can hang in the fridge for about 1 week.