ARUGULA SALAD WITH QUICK-PICKLED GRAPES, FENNEL, PEAR AND BRIE

Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie image

Provided by Valerie Bertinelli

Time 1h35m

Yield 6 servings

Number Of Ingredients 12

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5 ounces arugula
4 ounces brie, cut into bite-size pieces
1 bulb fennel, trimmed and sliced
1 green pear, cored and sliced
Quick-Pickled Grapes, chilled (see recipe below)
Dressing (see recipe below)
1 cup apple cider vinegar
1 1/2 cups green seedless grapes, cut in half
1/3 cup apple cider vinegar
1/4 cup extra-virgin olive oil
1 teaspoon whole grain mustard
Kosher salt and freshly ground black pepper

Steps:

To assemble the salad: add the arugula to a large serving bowl. Top with the brie, fennel, pear and grapes. Top with the dressing and toss to combine.
Add the vinegar and 1 cup of water to a small saucepan and heat over medium-high heat. Bring the mixture to a simmer, then turn off the heat and add the grapes. Let the grapes sit in the warm liquid for 20 minutes and then drain. Refrigerate in an airtight container for up to 3 days.
Add the vinegar, olive oil, mustard and a pinch each of salt and pepper to a jar, secure the lid and shake vigorously to emulsify. Set aside until ready to dress the salad.