The grapes add a nice sweetness contrast with the acidity of the dressing.
28 Chilean seedless grapes
2 ounces diced cucumber (1/4 inch)
16 cornbread croutons (3/4 inch), toasted
2 ounces grape tomatoes, halved
8 ounces mixed baby greens
Toss the grapes lightly in the agave nectar/syrup and roast in a HOT oven (450°F) until the skins just start to blister. Let cool.
Toss the greens lightly in balsamic vinaigrette and place them in a serving bowl. Top with the grapes, cucumber, tomatoes, and some more vinaigrette. Toss and add the croutons.
Recipe courtesy of Fruits from Chile.