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Grilled Apricot, Arugula and Goat Cheese Salad

Grilled Apricot, Arugula and Goat Cheese Salad
Grilled Apricot, Arugulan and Goat Cheese Salad is a gluten free, primal, and vegetarian side dish. This recipe makes 4 servings with 229 calories, 7g of protein, and 20g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have pine nuts, apricots, thyme leaves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
ApricotApricot
ThymeThyme
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GrillGrill
BowlBowl
2
Let stand for 10 minutes.
3
Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened.
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ApricotApricot
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GrillGrill
4
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes.
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Pine NutsPine Nuts
ToastToast
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Frying PanFrying Pan
5
Transfer the nuts to a cutting board and finely chop.
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NutsNuts
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Cutting BoardCutting Board
6
Put the pine nuts in a medium bowl.
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Pine NutsPine Nuts
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BowlBowl
7
Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper.
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Salt And PepperSalt And Pepper
Olive OilOlive Oil
VinegarVinegar
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WhiskWhisk
8
Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.
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Goat CheeseGoat Cheese
ApricotApricot
ArugulaArugula
DifficultyHard
Ready In45 m.
Servings4
Health Score8
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSide Dish
Occasions4th Of JulySummer
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