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)1/4 cup Fennel fronds chopped coarse 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
Whisk jam, vinegar, oil, shallot, one-quarter 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.
To reduce the amount of fat in this recipe, use less olive oil and/or pecans.
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