Arugula Salad with Quick-Pickled Grapes, Fennel, Pear and Brie

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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)

Quick-Pickled Grapes:

1 cup apple cider vinegar

1 1/2 cups green seedless grapes, cut in half 

Dressing:

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