Arugula Salad with Grapes, Fennel, Gorgonzola and Pecans
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
- 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.
- Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper.
- Divide salad among individual plates; top each with portion of Gorgonzola and pecans.
- Serve immediately
Notes
Join the Plant It Forward Farm Share to eat local and support refugees.