Summer salad with apricots and blue cheese
2 servings
15 minutes
Summer salad with apricots and blue cheese is a true embodiment of sunny mood on a plate. The combination of sweet caramelized apricots, tangy blue cheese, and crunchy hazelnuts creates a rich palette of flavors and textures. Refreshing mint and honey-wine dressing add lightness and sophistication to the dish. This salad is perfect as an exquisite appetizer or a light summer dinner. It can be served at a romantic dinner or festive table, surprising guests with unexpected flavor contrasts.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Spread the hazelnuts on a baking sheet and send to the oven for 5-7 minutes.
- Hazelnut: 50 g
3
Cut the apricots in half and remove the pits.
- Apricots: 350 g
4
Melt butter in a pan and quickly fry the apricots cut side down over high heat until golden.
- Butter: 20 g
- Apricots: 350 g
5
Cut the moldy cheese into small cubes or break it by hand.
- Blue cheese: 100 g
6
Cool the hazelnuts and remove the shells. Chop coarsely.
- Hazelnut: 50 g
7
Separate the mint leaves from the stems. Chop with a chiffonade. Leave small leaves for decoration.
- Fresh mint: 5 g
8
Mix olive oil with wine vinegar, honey, and mint. Add salt and pepper.
- Olive oil: 50 ml
- White wine vinegar: 10 ml
- Honey: 10 g
- Fresh mint: 5 g
- Salt: to taste
- Ground black pepper: to taste
9
Place apricots and cheese on a plate. Drizzle with dressing.
- Apricots: 350 g
- Blue cheese: 100 g
10
Serve the apricot salad sprinkled with hazelnuts and garnished with mint leaves. If desired, it can also be decorated with edible flowers.
- Hazelnut: 50 g
- Fresh mint: 5 g
