Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans

Name: Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
Yield: Serves 6
Ingredients: 4 teaspoons, apricot jam; 3 tablespoons, white wine vinegar; 1 , small shallot, minced; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1/2 small bulb, fennel, fronds minced, stalks discarded, bulb halved, cored and sliced thin; 5 ounces (5 cups), baby arugula; 6 ounces, red seedless grapes, halved lengthwise (about 1 cup); 3 ounces, Gorgonzola cheese, crumbled (3/4 cup); 1/2 cup, chopped pecans, toasted and chopped

Side Dishes
Fruit
Cheese
Vegetables
Vegetarian
Salads

Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

A surprise ingredient guarantees salads that are lively but not harsh.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 6

TIME 35 minutes

Why This Recipe Works

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