Ingredients
4 tsp. apricot jam
3 Tbsp. white wine vinegar
3 Tbsp. olive oil
1 small shallot, minced very fine (1Tbsp)
salt and fresh ground pepper
1/2 small fennel bulb, cored, trimmed of stalks and sliced very thin (about 1 cup); fronds chopped coarse (about 1/4 cup)
5 ounces lightly packed baby arugula (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
Preparation
Whisk jam, vinegar, oil, shallot, 1/4 tsp salt, and 1/4 tsp 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.
