Name: Arugula, Fennel, and Apricot Salad
Yield: 6 to 8 Servings
Ingredients: 2 tablespoons white balsamic vinegar; 2 tablespoons minced shallot; 3 tablespoons extra-virgin olive oil; 1 5-ounce container arugula leaves; 1 large fennel bulb, very thinly sliced, plus 1 tablespoon chopped fronds; 6 large apricots, pitted, sliced; 1/4tcup unsalted natural pistachios

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