Introduction: Apricot, Bleu Cheese, and Pecan Salad
For a seasonal cook, apricots are a trademark of a spring farmer's market. Soft orange and blush, the fruits beg to be paired with cheeses. Combined with bleu and goat cheese in a savory or sweet dish, their natural sweetness shines. Balsamic brings out their hint of tang. In a savory salad, they go nicely with arugula, spinach, and their similar cousin, prunes.
Apricot, Bleu Cheese, and Pecan Salad
1/2 cup arugula
1/2 cup spinach
5 dried prunes, sliced
3 tablespoons bleu cheese
2 tablespoons goat cheese
3 tablespoons chopped pecans
2 teaspoons balsamic vinegar
1 tablespoon olive oil
1. Arrange the greens on a plate. Place the apricots and prunes on the greens. Sprinkle the cheese and chopped pecans over the fruit. Drizzle with balsamic and olive oil. Serve.
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