Name: Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
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

Recipe by HelenG

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This is different and SOOO good!

Ready In:: 15mins
Serves:
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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

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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