Arugula Salad with Apricot-Mint Vinaigrette
Recipe type: Salad
This festive summer salad with a lively apricot-mint vinaigrette has a little bit of everything but the fresh apricots are the undisputed star of the show.
  • For the Dressing (makes about 1 cup):
  • 3 apricots, peeled and seed removed
  • 6 - 7 fresh mint leaves
  • 3 teaspoons honey
  • 4 Tablespoons white balsamic vinegar (or champagne or red wine vinegar)
  • ¼ cup olive oil
  • salt and pepper, to taste
  • For the Salad (adjust amounts according to your liking):
  • Fresh arugula (about 1 cup per plate)
  • Apricots, halved, seeded and sliced (about ½ to 1 apricot per plate)
  • Mint leaves (just a few per plate)
  • Small heirloom tomatoes, halved (or cherry tomatoes; a few pieces per plate)
  • Small cubes of French Feta (or any Feta cheese you like; a few pieces per plate)
  • Thinly-sliced red onion
  • Candied pecans (homemade or store-bought; I used Trader Joe's)
  1. To prepare the vinaigrette, purée the apricots and mint leaves in a small food processor with the honey. Transfer to bowl and add the vinegar. Season with salt and pepper to taste. Whisk in the olive oil until emulsified and set aside.
  2. To assemble the salad, arrange the ingredients on serving plates and top with the vinaigrette.
Recipe by Lemons + Anchovies at