It was definitely time for another Pretentious Salad. For those who do not like arugula, you can substitute with baby romaine or something insipid of your own choice. But this one is made for arugula. I happen to love my basic salad dressing, so if I do this one again, I would swap the dressing for mine.
Also, we would sub the cheese, as Sean hates bleu cheeses. He has a reason, though. We were in San Francisco for one day only and were stuck in the hotel for dinner. KK absolutely has to have tons of greens as often as possible, so he got me one in the hotel restaurant with our other food. We split the salad, which had bleu cheese crumbles on it, but only I kept it down. Sean offered it back to the San Francisco sewage system in several installments throughout the night.
This salad brought it all back to him.
Well, it didn't bring it all OUT of him, but now bleu cheese chunks remind him of,... well, chunks of bleu cheese. I thought it was delightful (the salad, not the episode). We used Point Reyes, another bleu styled cheese, and roasted and salted pecan halves. The recipe is from Cooks Illustrated.
Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
some Arugula
some Grapes (red seedless, sliced in half)
some Fennel (sliced thin)
some Gorgonzola (crumbled)
some Pecans (halved or chopped, roasted)
OK, I just hate the way some recipe titles have all you need to know and then proceed to tell you again.
Dressing:
4 t apricot jam
3 T white wine vinegar
3 T olive oil
1 small shallot, minced extra fine
Whisk these with a 1/4 t salt and pepper in a large bowl. Toss fennel (thinly sliced) wit the vinaigrette and let stand 15 minutes. Add the arugula, grapes (halved), and chopped fennel fronds; toss and adjust seasonings. Divide among salad plates and top with pecan halves and crumbled gorgonzola.
Also, we would sub the cheese, as Sean hates bleu cheeses. He has a reason, though. We were in San Francisco for one day only and were stuck in the hotel for dinner. KK absolutely has to have tons of greens as often as possible, so he got me one in the hotel restaurant with our other food. We split the salad, which had bleu cheese crumbles on it, but only I kept it down. Sean offered it back to the San Francisco sewage system in several installments throughout the night.
This salad brought it all back to him.
Well, it didn't bring it all OUT of him, but now bleu cheese chunks remind him of,... well, chunks of bleu cheese. I thought it was delightful (the salad, not the episode). We used Point Reyes, another bleu styled cheese, and roasted and salted pecan halves. The recipe is from Cooks Illustrated.
Arugula Salad with Grapes, Fennel, Gorgonzola, and Pecans
some Arugula
some Grapes (red seedless, sliced in half)
some Fennel (sliced thin)
some Gorgonzola (crumbled)
some Pecans (halved or chopped, roasted)
OK, I just hate the way some recipe titles have all you need to know and then proceed to tell you again.
Dressing:
4 t apricot jam
3 T white wine vinegar
3 T olive oil
1 small shallot, minced extra fine
Whisk these with a 1/4 t salt and pepper in a large bowl. Toss fennel (thinly sliced) wit the vinaigrette and let stand 15 minutes. Add the arugula, grapes (halved), and chopped fennel fronds; toss and adjust seasonings. Divide among salad plates and top with pecan halves and crumbled gorgonzola.
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