Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              whole  garlic heads
  1                cup  nonfat ricotta cheese
  4             ounces  chevre -- (goat cheese)
  5          teaspoons  chopped fresh marjoram or -- divided
  2          teaspoons  dried marjoram
     1/4      teaspoon  pepper -- divided
  1         tablespoon  balsamic vinegar
  6              large  bottled grape leaves
  2               cups  halved seedless green grapes -- divided
  2               cups  halved seedless red grapes -- divided
     1/4           cup  balsamic vinegar
  2        tablespoons  olive oil
     1/8      teaspoon  salt
                        vegetable cooking spray
  12              cups  gourmet salad greens
  1              ounce  diagonally cut french bread slices -- (6) toasted

Preparation:

Remove papery skin from garlic (do not peel or separate cloves). Wrap each head separately in aluminum foil. Bake at 350 degrees for 1 hour; let cool 10 minutes. Separate cloves, and squeeze to extract pulp; discard skins. Set aside. Place ricotta cheese, chevre, 3 teaspoons fresh or 1-1/2 teaspoons dried marjoram, and 1/8 teaspoon pepper in a food processor, and process until smooth. Brush 1 tablespoon vinegar over the grape leaves, and spoon 1/4 cup cheese mixture into center of each leaf. Bring 2 opposite points of leaf to center, folding over filling, and roll up jelly-roll fashion. Set aside. Place 1 cup of green grapes, 1 cup of red grapes, 1/4 cup vinegar, and oil in food processor, and process until smooth. Strain; discard grape skins. Combine grape puree, remaining marjoram, remaining pepper, and salt; stir well. Set dressing aside. Place stuffed grape leaves on broiler pan coated with cooking spray; broil 2 minutes or until thoroughly heated and slightly charred. Place 2 cups greens on each of 6 plates; drizzle 1/4 cup dressing over salads. Divide remaining grapes among salads; top each with 1 stuffed grape leaf. Spread garlic pulp over bread; serve with salads.

Nutritional Information:

72 Calories (kcal); 5g Total Fat; (53% calories from fat); 6g Protein; 3g Carbohydrate; 7mg Cholesterol; 125mg Sodium