Apricot Arugula Salad

Ingredients and approximate amounts are highlighted throughout the recipe. We recommend using organic and local ingredients.

Serves 3

  1. In a small sauté pan, toast a handful of pine nuts over medium heat, tossing often, until golden brown, about 3 minutes. Remove from the heat.
  2. In a small liquid measuring cup or bowl, whisk together 1/4 cup olive oil, 2 tbsp of champagne vinegar, salt and pepper.
  3. Place the 5oz arugula in a large salad bowl. Pour just enough dressing over the greens to moisten, and toss to coat. Add the 3 dried (sliced) apricots, 2 oz goat cheese and toasted pine nuts and toss to coat. Add more goat cheese and dressing if desired. Toss gently and serve.

E  ora di mangiare 

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