Arugula Salad With Grapes, Fennel, Gorgonzola, And Pecans - cooking recipe

Ingredients

4 teaspoons apricot jam
3 tablespoons white wine vinegar
3 tablespoons extra virgin olive oil
1 small shallot, very finely minced (about 1 tablespoon)
salt & fresh ground pepper
1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup)
5 ounces lightly packed stemmed arugula (about 8 cups)
6 ounces red seedless grapes, halved lengthwise (about 1 cup)
3 ounces gorgonzola, crumbled (3/4 cup)
1/2 cup chopped pecans, toasted

Preparation

Whisk jam, vinegar, oil, shallot, 1/4 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.
Top with gorgonzola and pecans.