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.
This site is best viewed in Firefox v.18, Chrome v.24, Safari v.5, Internet Explorer v.9 and mobile devices. Some features on this site require popups to be enabled.
Healthyeating.org is brought to you by Dairy Council of California. The mission of this website is to educate on issues of nutrition and healthy eating. For instance, our calcium calculator helps people decide how much of the recommended daily allowance of calcium they need (and are getting); our 'healthy eating quiz’ is a nutrition test and assessment tool or online nutrition app useful for parents and teachers interested in nutrition and health. Our free nutrition lesson plans help teachers from kindergarten to high school teach nutrition and healthy eating. And, of course, our milk nutrition and dairy nutrition facts offer information on topics such as milk and bone health and the health benefits of probiotics. While you're here, enjoy tips, online games, and quizzes to help get kids to eat healthy including kid-friendly recipes!