APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE

APRICOT AND SHAVED FENNEL SALAD WITH BLUE CHEESE

 
Number of Servings:
Serves 4

INGREDIENTS

1
APRICOT BASIL DRESSING
4
fresh apricots, pitted and coarsely chopped
1/4
cup (60 ml)
extra-virgin olive oil
1/4
cup (60 ml)
champagne vinegar
2
tbsp (30 ml)
liquid honey
5
basil leaves
2
tsp (10 ml)
kosher salt
1/4
tsp (0 ml)
ground black pepper
1
SALAD
1
cup (250 ml)
mixed baby salad greens, washed and spun dry
1/2
fennel bulb, thinly shaved on a mandolin
2
fresh apricots, pitted and cut into wedges
1/4
cup (60 ml)
crumbled blue cheese
1/4
cup (60 ml)
torn basil leaves

DIRECTIONS

  1. Combine dressing ingredients in a food processor or blender and purée until smooth. Adjust seasonings to taste. Transfer to a covered container. Can be refrigerated for up to 3 days. Makes 1 cup (250 ml).
  2. Combine salad greens and shaved fennel in a large salad bowl. Drizzle with 2 tbsp (30 ml) Apricot Basil Dressing. Gently toss and divide among 4 salad plates.
  3. Divide apricot wedges among plates and scatter with crumbled blue cheese and torn basil leaves.
  4. Drizzle each plate with an additional 1 tbsp (15 ml) of dressing. Refrigerate remaining dressing for another use. Serve immediately.

Great Pairings

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