1 cup seedless green grapes
1 bunch arugula, (4 cups)
2 TBS thinly sliced fresh fennel
1 TBS extra virgin olive oil
1 TBS fresh lemon juice
salt and cracked black pepper to taste
3 oz gorgonzola cheese
Wash and dry grapes, arugula, and fennel in a salad spinner if you have one. Otherwise dry with paper towels so dressing is not diluted.
Arrange on plate with cheese and drizzle with dressing. Finish off with cracked black pepper.