I never used to be much of a fresh apricot fan, but now I find them irresistible! Available in stores and Farmer's Markets for the next few months, these little darlings of summer are a sweet-tart, beautiful fruit with their happy, orange, sun kissed color. Use them in salads, wrap them in prosciutto or make them into salsa. High in antioxidants, iron and beta-carotene they are super good for you too!
1/2 lb of mixed baby greens, including arugula
1 5 oz chub of goat cheese
1/4 cup toasted, salted sunflower seeds
2 fresh apricots, cut in half and sliced
2 green onions, sliced thinly
Toss all ingredients with the vinaigrette and serve. Make sure the lettuce and the goat cheese are nice and cold, the cheese crumbles better when it’s cold. Serves 8.
2 t Dijon mustard
1/4 c Blenheim apricot balsamic vinegar (available at Marisolio in Murphys & on line)
1 T fresh lemon juice
1 clove garlic, chopped finely
pinch of kosher salt & freshly ground pepper
3/4 c extra virgin olive oil, more as needed
Whisk the mustard, vinegar, lemon juice, garlic, salt and pepper together well. Slowly add in the olive oil, whisking to emulsify. This may make a bit more than you need but it’s great to have on hand for the next salad!
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"