Arugula, Fennel and Grape Salad with Gorgonzola

Arugula, Fennel and Grape Salad with Gorgonzola
Arugula, Fennel and Grape Salad with Gorgonzola

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    teaspoons apricot jam

  • 3

    tablespoons sherry vinegar

  • 3

    tablespoons olive oil

  • 1

    small shallot, very finely minced about 1 tablespoon

  • 1/2

    small bulb fennel, cored, trimmed of stalks and sliced very thin ( 1 cup) fronds chopped about 1/4 cup

  • 5

    ounces lightly packed stemmed arugula 6 cups

  • 2

    cups ride red grapes halved

  • 3

    ounces gorgonzola cheese crumbled

  • 1/2

    cup chopped pecans toasted

Directions

Whisk jam, vinegar, oil, shallots, 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. Divide salad among individual plates; tope each with portion of Gorgonzola and pecans.

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