Sweet, salty and creamy! We absolutely love this simple to make Grilled Apricot Salad complemented by the salty and smoky flavours of prosciutto crudo. Add some dollops of creamy goat’s cheese to round off the salad.
Cut the apricots in half and discard the stone. In a medium sized mixing bowl add the apricot halves and coat it with 2 tsp of olive oil.Using a grill pan, add 1 tsp of olive oil and put on medium to high heat. Place the apricots face down for 2 minutes then turn them and grill for another 1 ½ minutes. You are after the dark grill marks.
Toast 2 tbsp of pine nuts in a small fry pan until golden brown. Set aside and allow it to cool.
Salad Dressing
In a small mixing bowl, add 3 tbsp of olive oil, red wine vinegar and salt. Mix until well combined.
Assembly
In a medium sized mixing bowl, add the arugula (rocket leaves) and pine nuts.
Add 2 tbsp of the vinaigrette and toss until well combined.
On a serving platter, place half the arugula (rocket leaves) and pine nuts as the first layer.
Then add 4 slices of prosciutto. Pick the prosciutto up in the middle, let it fall and then place it on the plate to create a “heaped” look.
Place the rest of the arugula (rocket leaves) and pine nut mixture on top.
Repeat the same process for the rest of the prosciutto on top of that.
Place the apricots around the salad with the cut side facing up to show off the grill marks.
Add dollops of goat’s cheese around the salad. Use a teaspoon to scoop out the goat’s cheese and use a second teaspoon to push it off onto the salad.
Pour the rest of the salad dressing over the salad.
Grind some fresh pepper over the top.
Serve immediately.
Notes
Persian feta is a great substitute for goat’s cheese. You’re after a cheese that is creamy in texture.
You can use peaches and nectarines instead of apricots for this salad. In fact, you can use all 3 stone fruits if you would like to add some variety.
Dry toasted macadamia, pistachios or peanuts can be used instead of pine nuts.