Arugula Salad with Grapes, Fennel, Gorgonzola and Pecans

from Cook's Illustrated 

adapted by Jeanne Milligan 

serves 6 

4 teaspoons apricot jam 

3 tablespoons white wine vinegar 

3 tablespoons extra virgin olive oil

1 small shallot, minced very fine (1 tablespoon) 

1/4 teaspoon salt and more

1/4 teaspoon pepper and more 

1/2 small fennel bulb, cored, trimmed of stalks, and sliced very thin (about 1 cup); fennel fronds chopped coarse (about 1/4 cup)

5 ounces lightly packed baby arugula (8 cups) 

6 ounces red seedless grapes, halved lengthwise (about 1 cup)

3 ounces Gorgonzola cheese, crumbled (1/4 cup) 

1/2 cup chopped pecans, toasted 

Whisk jam, vinegar, oil, shallot, salt and pepper in a large bowl to make a vinaigrette. Toss fennel with the vinaigrette and let stand 15 minutes. Add arugula, fennel fronds and grapes; toss and adjust seasonings with more salt and pepper. Divide salad among individual plates; top each with a portion of Gorgonzola and pecans. Serve immediately.

This is an unusual combination and somehow always a great hit. It must be the sweet grapes and the bite in the arugula - can't miss.