Arugula Salad With Grapes, Fennel, Gorgonzola, And Pecans


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


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