Autumn Salad with Apricots


4 t B & R Farms Apricot Spread 
3 T white wine vinegar 
3 T olive oil 1 shallot, minced 
1/4 t sea salt 
1/4 t pepper

1/2 C pecans
1 small fennel bulb, sliced very thin
12 ounces of arugula stemmed
3/4 C B & R Farms Diced Dried Apricots
1/2 C red seedless grapes, halved
3 ounces feta cheese, crumbled

Whisk together vinaigrette ingredients in a large bowl. Add fennel and toss to coat. Let stand 15 minutes to wilt slightly. Toss in arugula and pecans. Taste, adding more salt and pepper if needed. Divide among 6 salad plates and top each with equal amounts of apricots, grapes, and cheese.