Summer Salad with Apricots and Blue Cheese

Ingredients

• Pitted Wild Apricots 10 oz
• Butter 0 oz
• Blue Cheese 5 oz
• Hazelnut 0 oz
• Fresh Mint 0 oz
• Champagne Vinegar 0 fl oz
• Salt to taste
• Ground Black Pepper to taste
• Olive Oil 0 fl oz
• Honey 0 oz

Step-by-Step Guide

Step 1

Prepare all the ingredients. Preheat the oven to 355°F.

Step 2

Spread the hazelnuts on a baking sheet and place in the oven for 5–7 minutes.

Step 3

Cut the apricots in half and remove the pits.

Step 4

Melt butter in a skillet and quickly sauté the apricots cut-side down over high heat until golden brown.

Step 5

Cut the blue cheese into small cubes or break it into pieces by hand.

Step 6

Cool the hazelnuts and remove the skins. Chop coarsely.

Step 7

Detach the mint leaves from the stems. Chop them finely. Set aside the small leaves for garnish.

Step 8

Mix olive oil with wine vinegar, honey, and mint. Season with salt and pepper.

Step 9

Arrange the apricots and cheese on a plate. Drizzle with the dressing.

Step 10

Serve the apricot salad sprinkled with hazelnuts and garnished with mint leaves. If desired, you can also decorate it with edible flowers.