Taleggio Tartines with Grape, Watercress, and Red Onion Salad

• 2 1/4 tsp. sherry vinegar
• 1/4 tsp. whole-grain mustard
• 1/4 tsp. agave syrup
• 1Tbs. olive oil
• 1/4 cup thinly sliced red onion
• 3 oz. Taleggio cheese
• 4 1/2-inch-thick slices walnut bread, lightly toasted
• 4 cups watercress or arugula
• 1 cup red seedless grapes, halved

1. To make Vinaigrette: Whisk together vinegar, mustard, and agave syrup in small bowl.
2. Whisk in oil, stir in red onion, and season with salt and pepper, if desired.
3. Let stand 10 minutes.
4. To make Tartines: Preheat broiler.
5. Spread 3 Tbs.
6. cheese on each piece of toast, and broil 1 minute, or until cheese is melted.
7. Remove onion from Vinaigrette.
8. Toss onion with watercress and grapes.
9. Add 1 Tbs.
10. Vinaigrette to salad, and toss to coat.
11. Top each bread slice with 1 1/4 cups salad, and serve.

sherry vinegar, wholegrain mustard, syrup, olive oil, red onion, taleggio cheese, bread, arugula, red seedless grapes

Taken from www.vegetariantimes.com/recipe/taleggio-tartines-with-grape-watercress-and-red-onion-salad/ (may not work)