Spinach Salad with Roasted Grapes and Warm Balsamic Dressing

Preheat oven to 450 F.

Toss grapes in a medium bowl with olive oil, 1/2 teaspoon balsamic vinegar, basil and a pinch of salt and pepper. Place in a single layer on a medium-sized rimmed baking sheet. Put into the oven and roast, stirring occasionally for about 10 minutes. Remove from oven and let them cool slightly. Strain any pan drippings into a small bowl and reserve for dressing. Set grapes aside.

In a large salad bowl or in individual serving bowls toss togther spinach, almonds and dates.

Cook pancetta in a medium skillet over medium heat until crispy. Remove pancetta from skillet and set on a paper towel lined plate or bowl to remove any excess grease. Then add pancetta to salad. Remove any excess grease from skillet so you can make the dressing.

Add extra virgin olive oil to the skillet that the pancetta was cooked in. Heat oil over medium heat until hot. Add garlic and cook for about 30 seconds longer. Stir in reserved roasted grape pan drippings and balsamic vinegar and cook for 1-2 minutes longer until dressing slightly thickens. Remove from heat and ladle over salads or into a serving bowl. Top salad with shaved Parmesan cheese and serve with warm dressing.