Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
A peppery, crisp salad balanced with sweet grapes and creamy blue cheese
Why This Recipe Works
This salad balances the assertive, peppery bite of baby arugula with the sweetness of seedless grapes and apricot jam. Thinly sliced fennel and toasted pecans add layers of crunch, while Gorgonzola provides a salty, creamy finish.
Instructions
Whisk the jam, vinegar, shallot, salt, and pepper in a large bowl until the jam dissolves and the mixture is well blended.
Slowly whisk in the oil in a steady stream until the dressing is thick and emulsified.
Add the fennel bulb, minced fennel fronds, arugula, and grapes to the bowl, then toss gently until the leaves are evenly coated.
Top with the crumbled cheese and toasted pecans; serve immediately while the greens are still crisp.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Best served fresh; the dressed arugula will wilt if stored.
