For a delicate dish with citrusy notes, look no further than this grilled apricot and endive salad. Set atop a bed of baby spinach, the bitterness of the endives balances perfectly with the sweet apricots and the apricot-mint dressing ties the whole dish together. Garnish with crushed, toasted hazelnuts for a nice, nutty touch.

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Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]

Serves

4-6

Cooking Time

15

Ingredients

For the Dressing:

  • 1 tablespoon apricot preserves
  • 1 tablespoon lemon juice
  • 1 teaspoon champagne vinegar or white wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra virgin olive oil
  • Salt and fresh cracked pepper
  • 2 tablespoons mint leaves, finely chopped

For the Salad:

  • 2 cups endive, sliced in half lengthwise, root intact
  • 6 small apricots, sliced in half lengthwise, pitted
  • Extra virgin olive oil
  • Salt and fresh cracked pepper
  • 4 cups baby spinach
  • 2 tablespoon hazelnuts, skinned, toasted, and roughly chopped
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Preparation

  1. For dressing, whisk together preserves, lemon juice, vinegar, and mustard in a small bowl. Slowly stream in oil, whisking constantly. Season with salt and pepper. Stir in mint leaves right before serving.
  2. Preheat a grill pan or outdoor grill over medium-high or high heat. Drizzle oil over cut side of endive and apricot. Season lightly with salt and pepper. Grill, cut side down, for 1-2 per side minutes or until charred, but still retaining its shape.
  3. For serving, place baby spinach on plate and arrange grilled endive and apricots over top. Drizzle with dressing and scatter over hazelnuts. Sprinkle lightly with smoked salt, as the flavor can be overpowering, and crack over additional black pepper.

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