Arugula Salad With Grapes, Fennel, Gorgonzola, And Pecans

• 4 teaspoons apricot jam
• 3 tablespoons white wine vinegar
• 3 tablespoons extra virgin olive oil
• 1 small shallot, very finely minced (about 1 tablespoon)
• salt & fresh ground pepper
• 1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup)
• 5 ounces lightly packed stemmed arugula (about 8 cups)
• 6 ounces red seedless grapes, halved lengthwise (about 1 cup)
• 3 ounces gorgonzola, crumbled (3/4 cup)
• 1/2 cup chopped pecans, toasted

1. Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes.
2. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
3. Top with gorgonzola and pecans.

apricot jam, white wine vinegar, extra virgin olive oil, shallot, salt, fennel bulb, arugula, grapes, gorgonzola, pecans

Taken from www.food.com/recipe/arugula-salad-with-grapes-fennel-gorgonzola-and-pecans-367093 (may not work)