Arugula Salad with Grapes, Fennel, Gorgonzola and Pecans

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)
• Table salt and ground black pepper
• 1/2 small bulb fennel, cored, trimmed of stalks, and sliced very thin (about 1 cup); fronds chopped coarse (about 1/4 cup)
• 5 ounces lightly packed stemmed arugula (about 8 cups)
• 6 ounces red seedless grapes, halved lengthwise (about 1 cup)
• 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
• 1/2 cup chopped pecans, toasted

Instructions

1. Whisk jam, vinegar, oil, shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl.
2. Toss fennel with vinaigrette; let stand 15 minutes.
3. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
4. Divide salad among individual plates; top each with portion of Gorgonzola and pecans.
5. Serve immediately

Notes