Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie Recipe | Valerie Bertinelli | Food Ne

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)
• 1 cup apple cider vinegar
• 1 1/2 cups green seedless grapes, cut in half
• 1/3 cup apple cider vinegar
• 1/4 cup extra-virgin olive oil
• 1 teaspoon whole grain mustard
• Kosher salt and freshly ground black pepper