Arugula Salad With Grapes, Fennel, Gorgonzola, And Pecans
Serves 6
Ingredients
3 tablespoons white wine vinegar
3 tablespoons extra-virgin olive oil
1 small shallot, minced
4 teaspoons apricot jam
Salt and pepper
1⁄2 small fennel bulb, fronds chopped (1⁄4 cup), stalks discarded, bulb sliced very thin (1 cup)
5 ounces (5 cups) baby arugula
6 ounces red seedless grapes, halved lengthwise (1 cup)
3 ounces Gorgonzola cheese, crumbled (3⁄4 cup)
1⁄2 cup pecans, toasted and chopped
Instructions
Honey can be substituted for the apricot jam.
Whisk vinegar, oil, shallot, jam, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in large bowl. Toss fennel bulb with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and season with salt and pepper to taste. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.
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