Grilled Apricot, Arugula and Goat Cheese Salad

Monday, 08 Jun 2009


This incredibly rich salad recipe comes from Food and Wine’s July 2009 issue.  The magazine showed up in the mail last Friday and I made this the same night.  Glad they have the recipe online now so I can share it:   Grilled Apricot, Arugula and Goat Cheese Salad.


You marinate the halved apricots in a little bit of olive oil, fresh thyme leaves, salt and pepper.  The thyme-apricot combo is something I never would have thought to put together, but it works!


Grilling the apricots allows them to warm and caramelize — they mellow out a little bit and you notice the sweetness more than the tanginess.


Here’s the toasted pine nut and balsamic dressing.  It’s great to have the crunch of the nuts to go with the creamy goat cheese and sticky apricots.


I used Belgian goat cheese with a touch of honey in it.  There’s only a subtle sweetness and I thought it was great with the apricots.


I changed the way the salad was presented a little by filling the apricots with spoonfuls of goat cheese instead of serving them on wheels of cut goat cheese.  The cheese I bought lent itself more to scooping than slicing.  Also, I tossed the baby arugula with the dressing and used it as a bed for the apricots, and then drizzled the nut pieces and dressing left in the bowl on top of the cheese for a little color.  The apricots and goat cheese make a very intense combination, so it doesn’t take much of this salad to be really satisfied.  The recipe describes it as a cross between a salad and cheese course, but I made a meal of it with a nice crisp, cold glass of white wine.

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