Grilled Apricot, Arugula and Goat Cheese Salad
Grilled Apricot, Arugulan and Goat Cheese Salad might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 7g of protein, 20g of fat, and a total of 229 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have aged balsamic vinegar, apricots, ounces arugula, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for The Fourth Of July. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free, primal, and vegetarian diet.
Instructions
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.
Let stand for 10 minutes.
Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened.
Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes.
Transfer the nuts to a cutting board and finely chop.
Put the pine nuts in a medium bowl.
Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper.
Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.