Ingredients
6 apricots, halved and pitted
3 cups arugula
Extra virgin olive oil
Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)
1/4 cup crumbled Gorgonzola cheese
1/4 cup candied walnuts
Extra virgin olive oil
Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)
Heat grill or grill pan over medium high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.
Place arugula in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top arugula with cheese, walnuts, and grilled apricots.
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