It's finally spring! So you know I just had to make a salad. And not just any salad, but one that is crisp and fresh and is just asking to be eaten outside in the sunshine, on a picnic blanket.
Fennel is a great ingredient to add some interest to your basic salad. It's crunchy and crispy and very refreshing. Yes, it does have a slight "licorice-y" flavor, but I hate licorice and love this salad. I think that marinating the fennel for a little while in the vinaigrette tones down some of its stronger flavors.
Again, as with any salad we post on double thyme, this recipe is extremely versatile and easily adjusted to your tastes. Hate gorgonzola? Try feta or goat cheese. Looking to use up the last of those pistachios? Throw them in instead of the pecans. I highly recommend leaving in the arugula, however, because its peppery flavor adds a punch that no other lettuce can.
Arugula and Fennel Salad with Grapes, Gorgonzola, and Pecans
- 2 teaspoons apricot jam
- 1 1/2 tablespoons white wine vinegar
- 1/2 small shallot, minced
- salt and pepper
- 1 1/2 tablespoons olive oil
- 1/4 small fennel bulb, fronds minced and bulb sliced thin
- 3 cups baby arugula
- 1/2 cup red grapes, halved
- 1 1/2 ounces gorgonzola cheese, crumbled (about a heaping 1/4 cup)
- 1/4 cup toasted and chopped pecans
Whisk together the jam, vinegar, shallot, and pinch each of salt and pepper in a large bowl. Whisking constantly, drizzle in the olive oil. Stir in the sliced fennel bulb and let stand for 15 minutes.
Add arugula, grapes, and fennel fronds and toss gently to coat. Sprinkle with gorgonzola and pecans and toss once more. Serve immediately.
adapted from The Complete Vegetarian Cookbook