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Arugula Salad with Grapes, Gorgonzola and Pecans

This is my go to basic salad. My mom and my sister-in-law Shira love it, and I love them, but I always forget to give them the recipe. Here it is.

The sweetness of the grapes balances out the strong Gorgonzola and shallot taste. The toasted pecans make everything awesome.  (Look at me trying to be all food blogger serious.)


4 oz. Baby Arugula

½ C Pecans, toasted (10 mins at 350F, or in a dry pan until it smells like nuts)

1 pint Cherry Tomatoes, halved lengthwise

Handful of seedless red grapes, halved

1 small shallot, minced

1 Bell Pepper (red, orange or yellow), medium dice

2 oz. crumbled Gorgonzola cheese


1/3 C red wine vinegar

½ C good olive oil

1 t Dijon mustard

1 t honey or maple syrup

Pinch of salt and pepper


  1. Mix all ingredients in a large bowl.

  2. For the dressing: Combine all ingredients in a jar with a cover. Whisk together with a fork. Shake the jar when ready to use.

  3. Dress the salad with less than half of the dressing and toss to combine.

  4. Cover the dressing jar and save for another time.

* It wouldn’t be the worst thing in the world to add more cheese, pear slices, chopped celery, Granny Smith apple or cucumber.

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© 2018 Eddie McNamara