Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans

Name: Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
Yield: Serves 6
Ingredients: 4 teaspoons, apricot jam; 3 tablespoons, white wine vinegar; 1 , small shallot, minced; , Salt and pepper; 3 tablespoons, extra-virgin olive oil; 1/2 small bulb, fennel, fronds minced, stalks discarded, bulb halved, cored and sliced thin; 5 ounces (5 cups), baby arugula; 6 ounces, red seedless grapes, halved lengthwise (about 1 cup); 3 ounces, Gorgonzola cheese, crumbled (3/4 cup); 1/2 cup, chopped pecans, toasted and chopped

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Appears in Cook's Illustrated November/December 2006, America's Test Kitchen TV

A surprise ingredient guarantees salads that are lively but not harsh.

SERVES6

TIME35 minutes

WHY THIS RECIPE WORKS

For our arugula salad recipe, we found ingredients to temper the assertiveness of the arugula while accommodating its lively flavor. Tasters liked salads with fruit and cheese, since the sweet and salty notes offered nice counterpoints to t...

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