Spicy Grilled Pork and Grape Kebabs

Method

1. For the marinade: Place all the ingredients for the marinade in a large bowl and toss to combine.
2. Add the pork and coat thoroughly; marinate for 2 hours.
3. Soak 6-inch bamboo skewers in water for half an hour. Skewer the pork alternately with the grapes. Season with kosher salt.
4. Grill the pork kebabs over a hot grill until the meat is cooked to the appropriate level of doneness and the grapes are hot and beginning to caramelize. Serve 2 skewers per entrée immediately.

Spinach and Grilled Red Onion Salad with Cumin Vinaigrette

1. For the vinaigrette: Combine the lime juice, Dijon mustard, cumin, pepper and salt in a medium-size bowl and whisk to combine. Slowly drizzle in the olive oil while whisking to create an emulsified dressing. Season to taste.
2. For the salad: Clean the spinach and pick off any of the large stems; set aside in a large bowl. Peel and slice the red onion into ¼-inch rings; toss with olive oil, balsamic vinegar, salt and pepper, and grill over medium heat until soft and caramelized on both sides. Set aside to cool.
3. To finish the salad: In a large bowl, add the grilled onions with ¼ cup of the dressing and add the spinach, fennel, pomegranate seeds and green grapes, and toss to combine. Drizzle with more dressing if needed and toss again. Serve immediately.