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Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie
Ingredients
  • 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)
  • subheading: Quick-Pickled Grapes:
  • 1 cup apple cider vinegar
  • 1 ½ cups green seedless grapes, cut in half
  • subheading: Dressing:
  • ⅓ cup apple cider vinegar
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon whole grain mustard
  • Kosher salt and freshly ground black pepper
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