b'Spinach Salad with Feta Cheese and Seedless GrapesNICK STELLINOServes 4FOR THE DRESSING:8 cherry tomatoes1 tablespoon chopped parsleyW teaspoon salt4 tablespoons Pompeian Pomegranate Infused Balsamic Vinegar1 tablespoon feta cheese, crumbled1 tablespoon C&H or Domino sugar 6 tablespoons Pompeian Extra Virgin Olive OilFOR THE SALAD:7 ounces baby spinach leaves5 tablespoons toasted pine nuts1 cup red seedless grapes, cut in half 5 tablespoons feta cheese, crumbled 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.119'