APRICOTTA salad aka apricot + ricotta

by:

May 27, 2020

Once upon a time, in a far away land….wait sorry what am I writing, I meant currently in my back yard, there are a lot of fruit trees, and for a brief part of time each year, they are over flowing with apricots, peaches, white sapote, figs and citrus and we must eat them fast or furiously the squirrels, all sort of friends with tails and four feet, even coyotes snatch them by the handful off the trees, at the break of dawn while we innocently sleep and dream, and poof open our eyes and the sweet treats are gone by the wind.

You can use the honey dressing (below) or the sweet balsamic dressing from the burrata salad for this recipe.

serves 4 

honey mustard dressing

2 tablespoons of honey

1 tablespoon of mustard

2 tablespoons of red wine vinegar

some chopped shallot, ok 1 teaspoon

1/3 cup oil, olive or your choice 

salt to taste 

Whisk together all dressing ingredients and season with salt to taste 

Salad ingredients
  • Honey mustard dressing (recipe above) 
  • 3 cups washed arugula
  • 2 cup sliced fruit, such as apricots, figs, persimmon (yeah), apples, pears – sliced raw, roasted or grilled 
  • 3/4 cup fresh ricotta cheese, burrata, brie, goat or your favorite cheese 
  • Place arugula on a servings platter. Scatter fruit, cheese, and walnuts over the greens. Pour dressing on top
  • Caramelized walnuts or sesame seeds  – optional 
  • Sweet balsamic dressing – instead of mustard honey dressing 

Photo and Food Styling by Mimi Newman