Fennel, Arugula and Grapes with Candied Pecans

Fennel, Arugula and Grapes with Candied Pecans


  • Candied Pecans
  • 3/4 cup pecan halves
  • 1 tablespoon sugar
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • Large pinch cayenne
  • Fennel Grape Salad
  • 1/4 cup extra-virgin olive oil
  • 2 1/2 tablespoons champagne or white wine vinegar
  • Salt and freshly ground black pepper
  • 5 cups red and green seedless California grapes, halved (about 1 1/2 pounds)
  • 1 large fennel bulb, halved, cored and thinly sliced
  • 2 cups baby arugula


To make the pecans:

  1. Preheat the oven to 400 F.
  2. In a medium-size bowl, toss together the pecans, sugar, maple syrup, salt, cumin and cayenne.
  3. Spread in a single layer on a parchment or foil-lined small baking sheet and bake until browned and crisp, stirring once or twice, about 10 minutes.
  4. Let cool.-

To make the salad:

  1. In a large salad bowl, whisk together the oil, vinegar and salt and pepper to taste.
  2. Add the grapes, fennel and arugula and toss.
  3. Sprinkle with the pecans and serve.

Source: BPT

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