Tangy Arugula Salad With Fennel, Grapes, Pecans and Gorgonzola
At a Glance
- Prep
- 10 minutes
- Servings
- about 4 salad servings
Categories
- Salad
- Mediterranean
- Easy
Dietary
- Egg-free
- Gluten-free
- Soy-free
- Vegetarian
Allergens
- Contains or may contain: Milk
- Tree Nuts.
Servings & Nutrition
Original recipe serves 4. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Vibrant and flavorful Arugula Salad with grapes, fennel, gorgonzola cheese, Romano cheese, and pecans!
Hands-Free Mode Off
Ingredients
- 6 cups of arugula
- 1 cup of red grapes, halved
- 1 fennel bulb, thinly sliced
- 1/2 cup of Gorgonzola cheese
- 1/4 cup of Romano cheese
- 1/2 cup of toasted pecans
- 1/4 cup of olive oil
- 2 tablespoons of balsamic vinegar
- 1 teaspoon of mustard
- 1 clove of garlic
- salt and pepper
Instructions
Prepare the Dressing In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined. Set aside.
Assemble the Salad In a large salad bowl, combine the arugula, halved grapes, thinly sliced fennel, crumbled gorgonzola cheese, grated Romano cheese, and toasted pecans.
Drizzle the dressing over the salad, tossing gently to coat all the ingredients evenly. Taste and adjust seasoning with salt and pepper if needed.
