Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans

Ingredients

• 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

Directions

1. 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. 2

   Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.

3. 3

   Top with gorgonzola and pecans.