Apricot and Arugula Salad

Name: Balsamic Vinaigrette
Ingredients: 1/3 cup balsamic vinegar; 1/3 cup olive oil; 4 tsp mustard; salt to taste; 1 Tbsp fresh chives, chopped

July 23, 2012 // by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

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.

Balsamic Vinaigrette

Ingredients

1/3 cup balsamic vinegar
1/3 cup olive oil
4 tsp mustard
salt to taste
1 Tbsp fresh chives, chopped

Instructions

Whisk until incorporated. Refrigerate leftovers.