Ingredients

For the dressing:

8 cherry tomatoes

1 tablespoon chopped parsley

¼ teaspoon salt

4 tablespoons Pomegranate Infused Balsamic Vinegar

1 tablespoon feta cheese, crumbled

1 tablespoon C&H® or Domino® sugar

6 tablespoons DaVinci® Extra Virgin Olive Oil

For the salad:

7 ounces bay spinach leaves

5 tablespoons toasted pine nuts

1 cup red seedless grapes, cut in half

5 tablespoons feta cheese, crumbled

Chef Nick Stellino

Serves 4

To prepare the dressing:

Place all of the ingredients except the olive oil in a food processor and process for about 30 seconds. Add the oil in a thin stream until it is all incorporated into the dressing. Turn off the processor, transfer the dressing to a bowl, and put aside until you are ready to dress the salad.

To prepare the salad:

In a large bowl, mix the spinach leaves, pine nuts and seedless grapes, and toss with the dressing. Divide the mixture among 4 plates, sprinkle with the crumbled feta cheese, and serve.