1 lb. red, seedless grapes removed from stems
2 Tbs. olive oil
1/2 tsp. Balsamic vinegar
1/8 tsp. dried basil
pinch of salt
Preheat oven to 450 degrees F.
Toss grapes in a medium bowl with olive oil, vinegar, basil and salt. Place in a single latyer on a medium baking sheet and roast, stirring occasionally for about 10 minutes. Remove from oven and let cool slightly. Strain any pan drippings into a small bowl and reserve for dressing. Set grapes aside. Wipe out skillet.
6 cups baby spinach, washed
1/4 cup slivered almonds
1/4 cup shaved Parmesan cheese (optional)
2 slices of bacon
Cook bacon in a medium skillet (use the same skillet) over medium heat until crispy. Remove from skillet and set on a paper towel lined plate or bowl to remove any excess grease. Set bacon aside. Remove any excess grease from skillet.
Put the spinach, almonds and grapes in a large salad bowl and toss.
1/4 cup extra virgin olive oil
1/4 cup Balsamic vinegar
1/4 cups raisins
reserved juices from roasted grapes, about 2 1/2 Tbs.
Add olive oil to the skillet the bacon was cooked in until heated through. Add reserved roasted grape pan drippings, raisins and Balsamic vinegar and cook until raisins soften and dressing thickens slightly. Remove from heat and ladle over salad.
Top salad with shaved Parmesan cheese (if using) and bacon and serve immediately.