Serves 4 INGREDIENTS 4 ripe apricots 2 tablespoons (30 ml) simple syrup 1 lemon, for zest and juice, divided use For the salad Juice of the lemon 1 tablespoon (15 ml) champagne vinegar ½ teaspoon (2.5 ml) good balsamic vinegar ½ teaspoon (2.5 ml) dried minced shallots Sea salt and freshly ground pepper to taste 3 tablespoons (45 ml) extra virgin olive oil 2 cups (40 g) fresh arugula, well washed and dried 2 tablespoons (30 ml) sliced almonds DIRECTIONS Cut the apricots in half and remove the pit, then slice the halves into thin rounds. Drizzle the rounds with … Read More
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