Grilled Apricot, Arugula And Goat Cheese Salad – a delicious recipe with fresh apricots, extra-virgin olive oil, thyme, Salt, nuts, aged balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.
2
Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened.
3
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Transfer the nuts to a cutting board and finely chop.
4
Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.
252
kcal
Calories
25
g
Fat
2
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 fresh apricots, halved and pitted, 3 tablespoons extra-virgin olive oil, 1 teaspoon thyme leaves, Salt and freshly ground pepper, and more.
Yes, Grilled Apricot, Arugula And Goat Cheese Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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