Ingredients
4 teaspoons APRICOT JAM
3 tablespoons WHITE WINE VINEGAR
3 tablespoons EXTRA VIRGIN OLIVE OIL
1 tablespoon SHALLOT MINCED VERY FINE
1 cup SMALL FENNEL BULB, CORED, TRIMMED OF STALKS SLICED THIN
1/4 cup FENNEL FRONDS
8 cups BABY ARUGULA
1 cup RED SEEDLESS GRAPES HALVED
3/4 cup CRUMBLED GORGONZOLA CHEESE
1/2 wedges CHOPPED PECANS TOASTED
Preparation
WHISK JAM, VINEGAR, OIL, SHALLOT 1/4 TSP SALT AND PEPPER IN A LARGE BOWL. TOSS FENNEL WITH VINEGRETTE LET STAND 15 MINS. ADD ARUGULA, FENNEL FRONDS AND GRAPES.TOSS. SPRINKLE WITH CHEESE AND PECANS
