Quick Apricot Salad

Check out the related video story: Cheese By Hand
Out of a personal sense that something was missing, began a journey through America, one cheese at a time.


  • large bowl of mixed greens
  • 2 apricots (ripe)
  • 1 Tablespoon of chopped mint
  • 3 oz. chèvre
  • 1/8 cup of pan roasted pine nuts (use 1 teaspoon of olive oil)
  • olive oil and vinaigrette dressing, mixed well


  1. Pan roast pine nuts in 1 teaspoon of olive oil, for several minutes. Remove from heat to cool.
  2. Remove pit from apricot and slice into small pieces.
  3. Toss together mixed greens, chopped mint, and dressing.
  4. Sprinkle roasted pine nuts, apricots, and chèvre over all.

Yield: Serves 2-4 people.

Recipe courtesy of Sasha Davies, Cheese By Hand

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