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Arugula Salad with Apricot-Mint Vinaigrette

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.
Author Lemons and Anchovies

Ingredients

  • 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
  • 1/4 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 1/2 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

Instructions

  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.