Foryoueats: Arugula Salad with Grapes and Black Pepper Vinaigrette

Ingredients

• For the Pickled Red Onions:
• 3/4 cup red wine vinegar
• 1/3 cup champagne vinegar
• 1/3 cup water
• 1/3 cup sugar
• 1 teaspoon salt
• 2 red onions, very thinly sliced
• For the Black Pepper Vinaigrette:
• 1/3 cup red wine vinegar
• 2/3 cup olive oil
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1 clove garlic
• For the Salad:
• 2 1/2 cups red California grapes, halved
• 2 cups cooked farro or a gluten free alternative like quinoa
• 3 cups arugula
• 1/4 cup fresh basil leaves, cut into ribbons
• 1/2 cup chopped cashews