Summer Salad with Apricots and Blue Cheese
⏳ Time
15 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Summer salad with apricots and blue cheese
Ingredients
- Pitted Wild Apricots - 12.3 oz
- Butter - 0.7 oz
- Blue Cheese - 3.5 oz
- Hazelnut - 1.8 oz
- Fresh Mint - 0.2 oz
- Champagne Vinegar - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Olive Oil - 1 fl oz
- Honey - 0.4 oz
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Spread the hazelnuts on a baking sheet and place in the oven for 5–7 minutes.
Step 3
Cut the apricots in half and remove the pits.
Step 4
Melt butter in a skillet and quickly sauté the apricots cut-side down over high heat until golden brown.
Step 5
Cut the blue cheese into small cubes or break it into pieces by hand.
Step 6
Cool the hazelnuts and remove the skins. Chop coarsely.
Step 7
Detach the mint leaves from the stems. Chop them finely. Set aside the small leaves for garnish.
Step 8
Mix olive oil with wine vinegar, honey, and mint. Season with salt and pepper.
Step 9
Arrange the apricots and cheese on a plate. Drizzle with the dressing.
Step 10
Serve the apricot salad sprinkled with hazelnuts and garnished with mint leaves. If desired, you can also decorate it with edible flowers.
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