Meals Matter

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Contributed By: tiffluu
America's Test Kitchen/ATK

Ingredients

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); fronds chopped coarse (about 1/4 cup)

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, 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. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.

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