Contemporary American Easy

Fennel and Grape Salad with Gorgonzola and Pecans

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

A bright, crisp salad balancing sweet fruit and sharp blue cheese

vegetariangluten-freequicksaladside-dish

— (0 ratings)

⏱️ 25 minutes Total Time

🍽️ 4 Serves

285 Calories

6g Protein

18g Carbs

22g Fat

Why This Recipe Works

Letting the sliced fennel macerate in the dressing for a few minutes softens its intense crunch and allows the anise notes to meld with the sweet jam. It is a sophisticated balance of peppery arugula, sweet grapes, and salty blue cheese.

Instructions

Whisk the jam, vinegar, shallot, salt, and pepper together in a large bowl. Drizzle in the oil while whisking constantly until the dressing is emulsified and smooth.

Stir the sliced fennel into the dressing and let it stand for 15 minutes — this allows the fennel to soften slightly and absorb the flavors of the vinaigrette.

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

Season with additional salt and pepper to taste, then divide among salad plates. Sprinkle with crumbled Gorgonzola and pecans and serve immediately while the greens are crisp.