American Easy

Arugula and Fennel Salad with Grapes and Gorgonzola

Name: Arugula and Fennel Salad with Grapes and Gorgonzola
Prep time: PT25MINUTES
Total time: PT25MINUTES
Yield: 4 servings
Cuisine: American
Ingredients: 1 tbsp apricot jam; 1 tbsp cider vinegar; 1 small shallot (minced); 1/4 tsp salt; 1/4 tsp black pepper; 3 tbsp extra-virgin olive oil; 1 bulb fennel bulb (halved, cored, and sliced very thin; 2 tablespoons fronds reserved); 5 oz baby arugula; 1 cup red grapes (halved); 1/2 cup Gorgonzola cheese (crumbled); 1/2 cup pecans (toasted and chopped)

A bright, peppery salad with sweet grapes and creamy blue cheese

vegetariansaladno-cookquickgluten-free

— (0 ratings)

⏱️ 25 minutes Total Time

🍽️ 4 Serves

280 Calories

6g Protein

16g Carbs

22g Fat

Why This Recipe Works

Macerating the fennel in the dressing for fifteen minutes softens its crisp texture and tempers its sharp anise notes. This simple step ensures the vegetable's flavor is perfectly balanced by the sweet grapes and creamy Gorgonzola.

Instructions

Whisk the jam, vinegar, shallot, salt, and pepper together in a large bowl. Whisking constantly, slowly drizzle in the oil until the dressing is smooth and emulsified.

💡 Whisking while adding the oil ensures the dressing won't separate.

Stir the sliced fennel into the dressing and let it stand for 15 minutes — this allows the acids to soften the vegetable and marry the flavors.

Add the arugula, grapes, and fennel fronds to the bowl and toss gently until the leaves are evenly coated.

Season with additional salt and pepper to taste. Divide the salad among plates, sprinkle with Gorgonzola and pecans, and serve immediately while the greens are still crisp.