I’m always thinking up ways to create new kinds of salads, whether it’s during the Summer or Fall, there are so many combinations of produce to throw in to make a different taste. This arugula apricot salad does just that – and adds grapes for a burst of sweetness, Marcona almonds for crunch and goat cheese for a creamy texture. My go-to dressing for a salad like this is a champagne vinaigrette – a hint of acidity to balance out all of the flavors here.
Arugula has a naturally peppery taste, so pairing it with sweet fruit gives a beautiful contrast. I chose apricots, but peaches or nectarines would work equally well here. I love adding any kind of cheese to all of my salad and crumbly goat cheese is mild and creamy – feta would be a good substitute also. Marcona almonds add a salty, crunchy element, which is important so that you have a mix of textures and not just a soft bite. Pecans, pine nuts or walnuts could be used also. Finally, my choice for dressing is a champagne vinaigrette, which has just enough acidity to balance out the sweet and salty of this arugula apricot salad.
Arugula Apricot Salad
- 4 cups fresh arugula
- 2-3 apricots, sliced into thin wedges
- 2 dozen grapes, sliced in half
- 4 oz goat cheese
- 1/4 cup Marcona almonds
- 1/4 cup champagne vinagrette (recipe below)
- Place arugula in a large bowl, add fruit.
- Drizzle in champagne vinaigrette and toss. Vinaigrette dressing: 1 T dijon mustard, 1 T champagne vinegar, 1 minced shallot, 1 T honey, 1 T lemon juice, pinch of salt & pepper, 1/4 c olive oil, whisked in at end.
- Top with crubled goat cheese and Marcona almonds.
To see the tablescape I created for this dinner, please visit my French Country Summer Table here.