Apricots are just coming into season and we are enjoying them! They can be hard to find the rest of the year (especially organic) and when you do, they just don’t taste the same. If you can’t find apricots yet, fresh peaches or nectarines can sub very nicely in this salad. The combination of the sweet apricots, the peppery arugula and the tangy balsamic vinaigrette makes this simple apricot and arugula salad taste absolutely marvelous.
Prep Time: 10 minutes
Cook Time: None
Serves: 3-4
Ingredients (Balsamic Vinaigrette):
- 1/3 cup Balsamic Vinegar
- 1/3 cup Extra Virgin Olive Oil
- 4 tsp Mustard
- 1 Tbsp fresh chives, chopped (or use good quality Dried Chives)
)1. Wisk all ingredients together. Refrigerate any leftovers.
Ingredients (Salad):
- Balsamic Vinaigrette
- 4-6 large apricots
- 5-6 cups arugula
1. Remove pits from apricots and chop into bite-size pieces.
2. Toss apricots with arugula and drizzle vinaigrette liberally on top.
3. Enjoy!
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Looks delicious, and I love your photography skills! Do you take the images yourself?
Thank you (on Sarah’s behalf). Yes, she takes all the photos. — Tamar, Sarah’s assistant
Wait, so mustard is AIP friendly? That would be great, if it is!
Nope. Sorry! – Christina, Sarah’s assistant
It’s on the AIP friendly list, just FYI.
Or maybe my balsamic vinaigrette @ chefartshealthyeats.com 🙂