The Celery, Roasted Grape, Bacon & Fried Goat Cheese salad was born.
Roasted grapes are amazing. 10 minutes and you have a handful of grapes that taste like little glasses of aged port. Once you wash and dry your grapes, toss them with olive oil, salt and pepper, and fresh thyme. Do NOT be tempted to substitute dried thyme in this recipe. If you don't have fresh, just leave it out. Should you ignore this bit of advice, I cannot be responsible for the burnt pine needles that will jab you in the cheek. Bake the grapes in a 450 oven for 10-12 minutes, until they begin to let off some juice and wrinkle slightly. You are not making raisins here, so don't overdo it.
As for the celery, I tossed it with whole grain mustard, vinegar, olive oil, and salt & pepper while I cooked the grapes and bacon. It'll soak up the goodness while everything else cooks. You could also use lemon juice here with great results.
The goat cheese was cut crosswise into mini rounds, panko pressed in, then pan fried in olive oil for seconds. What came out were mini goat cheese croutons. It was very fun! And it was a lettuce-less salad.