Arugula Bread Salad | Grapes from California

Ingredients

• 3 tablespoons balsamic vinegar
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper, ground
• 1 medium red onion, peeled, sliced into 1/2 moons
• 1 tablespoon extra virgin olive oil
• 1 clove fresh garlic, 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, cut into 1/4-inch strips
• 1/4 cup pine nuts, toasted
• 1 1/2 cups green or red seedless California grapes, picked from stem and rinsed
• 1/4 cup Parmesan cheese, shaved or grated