Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans Recipe #367093
This is different and SOOO good!
15 min | 15 min prep
SERVES 6
- 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
- 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.
- Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
- Top with gorgonzola and pecans.
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5 stars