Steps:
- Whisk jam, vinegar, oil, shallot, 1/4 tsp salt, and 1/4 tsp pepper in large bowl. Toss fennel with vinaigrette; let stand 15 minutes. Add arugula, fennel fronds, and grapes; toss and adjust seasonings with salt and pepper. Divide salad among individual plates; top each with portion of Gorgonzola and pecans. Serve immediately.
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