Arugula, Fennel and Grape Salad with Gorgonzola

By á-32

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.