Arugula, Fennel and Grape Salad with Gorgonzola
By á-32
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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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