Arugula Salad with Roasted Grapes

2 cup seedless red grapes
6 medium shallots, unpeeled
6 tsp. olive oil
2 tsp. red wine vinegar
2 tsp. Dijon mustard
1 tsp. fresh thyme
3 bunches arugula or watercress, heavy stems removed (3/4 lb.)
2 oz. pecorino cheese, thinly sliced

1. preheat oven to 375 deg. and line baking sheet with parchment paper. place grapes on one half prepared baking sheet, and shallots on other half. roast 20 minuets, or until grapes are shriveled, turning grapes every 10 mins. transfer grapes to bowl, and set aside. roast shallots 20 mins more, or until tender. transfer shallots to bowl, and cool 10 mins.
2. cut off root end of each shallot and squeeze pulp into blender. add oil, vinegar, and mustard, and season with salt and pepper. blend until smooth. transfer to bowl, and stir thyme.
3. toss arugula with enough dressing to coat. divide arugula among 6 plates, and top with roasted grapes and pecorino slices. store remaining dressing in fridge up to 1 week.