15 minutes
Embrace the harmony of flavors in this sophisticated salad that melds the peppery kick of arugula with the juicy sweetness of red grapes and the subtle licorice hint of fennel. The creaminess of Gorgonzola cheese and the warmth of toasted pecans complete the dish, all brought together by a delicate shallot and apricot vinaigrette.
tablespoons
tablespoons
Shallots, finely minced
each
Apricot Jam
teaspoons
to taste
to taste
Fennel Bulb, fronds reserved and chopped, bulb thinly sliced, stalks removed
cups
0 oz
Red Grapes, seedless, halved lengthwise
0 oz
Gorgonzola Cheese, crumbled
0 oz
Pecans, toasted and roughly chopped
cups
1. Vinaigrette Creation
In a spacious bowl, vigorously whisk the white wine vinegar, olive oil, minced shallot, apricot jam, ¼ teaspoon salt, and ¼ teaspoon pepper to craft your vinaigrette.
2. Fennel Marination
Gently mix the thinly sliced fennel bulb with the prepared vinaigrette. Allow it to marinate for 15 minutes so the fennel absorbs the flavors.
3. Salad Assembly
To the marinated fennel, add the arugula, the reserved chopped fennel fronds, and the halved grapes. Toss to combine, ensuring an even coating of the vinaigrette. Adjust seasoning with additional salt and pepper according to your taste preference.
4. Plating and Garnish
Evenly distribute the salad onto individual serving plates. Crown each salad with a generous sprinkle of crumbled Gorgonzola and a handful of the toasted, chopped pecans for a satisfying crunch.
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