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
By combining apricots, grapes, Marcona almonds and goat cheese, this easy salad is a lovely first course for any meal!
- 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.