Arugula Salad With Red Grapes, Fennel, Parmesan, and Pecans With Apricot Dressing

Arugula Salad With Red Grapes, Fennel,

Parmesan And Pecans With Apricot Dressing.

This is another recipe from the class I took, "Wine Country Cooking". Serves 4 to 6

Ingredients:

teaspoons apricot jam

1/4 cup white vinegar

1/4 cup extra virgin olive oil

1 tablespoon minced shallots

salt and pepper to taste

1/2 small fennel bulb cored,

trimmed of stalks, and sliced

very thin (about 1 cup)plus

1/4 cup chopped fennel fronds

1-5oz. bag arugula

1 cup red seedless grapes, halved lengthwise

3/4 cup Parmesan curls, made with peeler

1/2 cup toasted pecans

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Directions:

Dressing: Whisk jam, vinegar, oil, shallots, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Toss thinly sliced fennel with dressing and let stand 15 minutes.

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When ready to serve, add arugula, chopped fennel fronds, and grapes to dressing bowl and adjust seasongs with salt and pepper. Divide salad among serving plates and top with parmesan curls and pecans.

Note: A good white vinegar is never white or clear in color but golden or yellow.