Max is sleeping soundly in his brand new super manduca carrier, so I am taking advantage to share a delicious recipe!

It is getting hot, hot, hot so lots of salads are on the menu chez nous! We had this last week and it was absolutely scrumptous (its on the menu again tonight!). Lots of strong tastes, but they flow together seamlessly into one delicious summer salad (serves 6 as a side, 2 as a meal). Delicious with a cool glass of white wine!

3 tbsp white wine vinegar

3 tbsp olive oil

4 tbsp apricot jam

1 small shallot minced

Salt and black pepper to taste

1/2 small fennel bulb, trimmed of stalks, cored, and sliced thinly. Fronds should be chopped coarse.

5 cups of baby arugula

1 cup red (or green works) seedless grapes

3/4 cup of gorgonzola cheese crumbled

1/2 cup pecans, toasted.

1. Whisk the vinegar, oil, jam, shallot, 1/4 tsp salt and 1/4 tsp pepper in a large bowl. Toss the sliced fennel bulb in the vinaigrette and let stand for 15 minutes.

2. Add the fennel fronds, augula, and grapes. Toss and season with salt and pepper to taste.

3. Divide the salad among individual plates and top with a portion of the Gorgonzola and pecans. Serve immediately and I hope you enjoy!

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