6 ounces Wisconsin gorgonzola cheese, softened
4 large red grapes
2 shallots (about 1-inch each)
3 ounces champagne vinegar
1 teaspoon Dijon mustard
8 ounces extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon pepper
5 ounces arugula
2 tablespoons all-purpose flour
1 egg, beaten
1/2 cup dry bread crumbs
Shape gorgonzola into 4 balls. Press grape in middle of each ball. Wrap cheese around grapes. Freeze at least 1 hour.
Core pears and cut into slices. Grill until slightly soft. Set aside.
Place shallots, vinegar and mustard in blender container. Blend until smooth, scraping sides if necessary. Add olive oil, salt and pepper. Blend until thick.
Clean and dry arugula. Toss with pears and vinaigrette. Season with salt and pepper.
Coat frozen fritters with flour, then egg, then bread crumbs. Heat 4 inches of vegetable oil to 350 degrees F. Fry fritters until golden brown, about 1 minute. (Grape should still be frozen and cheese warm.) Place salad on 4 plates. Place hot fritter on each plate.