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Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]
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... Read More
Ingredients You Need for Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]
How to Prepare Grilled Apricot and Endive Salad With Apricot-Mint Dressing [Vegan]
- 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.
- 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.
- 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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Made it last night and it was delicious! Definitely don’t leave out the mint. It balances all of the flavors nicely and gives the dish a wonderful fresh kick.
Wonderful! We love keeping it fresh over here <3