Arugula Salad With Grapes, Fennel, Gorgonzola And Pecans
- 4 tsp. apricot jam
- 3 Tbsp. white wine vinegar
- 3 Tbsp. olive oil
- 1 small shallot, minced very fine (1Tbsp)
- salt and fresh ground pepper
- 1/2 small fennel bulb, cored, trimmed of stalks and sliced very thin (about 1 cup); fronds chopped coarse (about 1/4 cup)
- 5 ounces lightly packed baby arugula (8 cups)
- 6 ounces red seedless grapes, halved lengthwise (about 1 cup)
- 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
- 1/2 cup chopped pecans, toasted
- Whisk jam, vinegar, oil, shallot, 1/4 tsp salt, and 1/4 tsp pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.
apricot jam, white wine vinegar, olive oil, shallot, salt, fennel bulb, baby arugula, grapes, gorgonzola cheese, pecans
Taken from www.epicurious.com/recipes/member/views/arugula-salad-with-grapes-fennel-gorgonzola-and-pecans-50147686 (may not work)