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 ...

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