Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans

AprincessMOM :O)'s Note:

This is different and SOOO good!

• Total Time: 15 mins
• Prep Time: 15 mins
• Cook Time: 0 mins

Ingredients:

Servings: 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
• ½ 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)
• ½ cup chopped pecans , toasted

Directions:

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.