Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
A peppery arugula base balanced with sweet grapes and creamy gorgonzola
Why This Recipe Works
The peppery bite of baby arugula finds a perfect balance in this salad when paired with sweet grapes and a hint of fruit jam in the dressing. Thinly sliced fennel and toasted pecans provide layers of crunch against the creamy, sharp pockets of Gorgonzola.
Instructions
Whisk the jam, vinegar, shallot, and salt together in a large bowl until the jam is mostly dissolved.
Whisk in the oil in a slow, steady stream until the dressing is emulsified and slightly thickened.
Add the fennel bulb, minced fennel fronds, and arugula to the bowl. Toss gently until the greens are lightly and evenly coated.
Add the grapes, gorgonzola, and pecans. Toss once or twice to combine without breaking up the cheese too much, then season with pepper and serve immediately while the greens are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate for up to 2 days.
