Arugula Salad With Grapes, Fennel, Gorgonzola, and Pecans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is different and SOOO good! 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 |
Directions:
1. 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.
2. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
3. Top with gorgonzola and pecans.
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