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Arugula, Fennel and Grape Salad with Gorgonzola

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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

Details

Servings 4

Preparation

Step 1

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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