Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans

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

Be the first to review this recipe

Recipe by HelenG

This is different and SOOO good!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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.

Submit a Recipe Correction