Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
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)
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
Preparation:
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.
| Nutrient Information |
| Calories: 227 |
| Total Fat: 19g |
| Saturated Fat: 5g |
| Polyunsaturated Fat: 3g |
| Monounsaturated Fat: 10g |
| Sodium: 214mg |
| Carbohydrates: 13g |
| Protein: 5g |
| Fiber: 2g |
| Vitamin A: |
| Vitamin C: 9.9mg |
| Calcium: 133mg |
| Iron: 0.9mg |
Cook's Notes:
To reduce the amount of fat in this recipe, use less olive oil and/or pecans.