Yield: 8 servings.
Fennel:
¼ cup extra-virgin olive oil
2½ Tbsp. champagne or white wine vinegar
to taste, salt and freshly ground black pepper
5 cups red and green seedless grapes, halved (about 1½ lb.)
1 large fennel bulb, halved, cored and thinly sliced
2 cups baby arugula
Candied Pecans:
¾ cup pecan halves
1 Tbsp. sugar
1 Tbsp. maple sugar
½ tsp. salt
½ tsp. ground cumin
large pinch of cayenne
For pecans: Preheat oven to 400°F. On parchment or foil-lined small baking sheet, toss together pecans, sugar, maple syrup, salt, cumin and cayenne. Spread in a single layer and bake until browned and crisp, stirring once or twice, about 10 minutes. Let cool.
In a large salad bowl, whisk together the oil, vinegar and salt and pepper to taste. Add grapes, fennel and arugula and toss. Sprinkle with pecans and serve.
