2 Cups Red grapes, seedless and removed from stems
Course salt & fresh ground pepper
5 Cups Stale bread, 1″ cubed, If you don’t have stale bread, you can just toast it a few minutes longer
1 Small head Fennel, cored and thinly sliced
2 Cups Arugula
2 Tablespoons Red wine vinegar
¾ teaspoons fresh sage, minced
½ teaspoon Honey
Preheat oven to 400 degrees F.
Put grapes on a sheet pan along with 1 teaspoon olive oil, ¼ teaspoon coarse salt and a little pepper. Toss to coat and roast until the grapes are wrinkled and a little deflated, but not completely raisin-like. This could take anywhere from 10-20 minutes depending on the grapes you’re using so keep an eye on them
On a separate sheet pan, toss the cubed bread with a tablespoon of oil, and a little salt & pepper.
Bake for 5-8 minutes, until the bread is completely dried out and lightly browned.
Meanwhile make the dressing: whisk together the red wine vinegar, sage, honey and ¼ cup olive oil.
Season to taste with salt & pepper.
When the grapes and bread come out of the oven, toss them together in a large bowl with the fennel, arugula and enough dressing to coat well.
A graphic designer by day, Brittany enjoys cooking, eating, photographing and discussing food with every other waking moment. She created Kitchenette, a food blog dedicated to making delicious comfort foods from scratch and with love.