From: Carpe Diem Restaurant, Charlotte, NC.  Yield: 1 serving.

1 oz. baby greens (arugula)
1 oz. romaine lettuce, rough chop
1 Tbsp. red onion, sliced
1 Tbsp. feta cheese, crumbled
10 red California seedless grapes
1 Tbsp. sherry vinaigrette
as needed, almonds

Sherry Vinaigrette:
1 tsp. shallot, minced
2 Tbsp. sherry vinegar
6 Tbsp. olive oil to taste, salt
 and pepper

For vinaigrette: Whisk all ingredients together. In a medium bowl, add arugula, romaine lettuce and red onion.

For salad: Place grapes on a charbroiler/grill to get grill marks on grapes. Dress salad with sherry vinaigrette and toss. Place dressed greens in serving bowl. Sprinkle feta and almonds around the top of the salad. Place grilled grapes around the plate. Serve.