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Mixed Greens with Apricots and Champagne Vinaigrette

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Recipe By: GoodHousekeeping.com
Serving Size: 6

Summary:

This picnic-perfect salad features jewel-toned apricots, toasted pecans, and Belgian endive, all dressed in a light Champagne vinaigrette. Transport salad components in separate plastic bags and combine just before serving.

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Ingredients

  • Ingredients:
  • 3 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) Champagne vinegar
  • 1 tablespoon(s) minced shallot
  • 1/2 teaspoon(s) Dijon mustard
  • Salt and pepper
  • 2 head(s) Belgian endive, separated into leaves
  • 4 apricots, pitted and each cut into 8 wedges
  • 1/3 cup(s) pecans, toasted and coarsely chopped
  • 1 bag(s) (5 ounces) mixed baby greens

Details

Preparation

Step 1

Directions:

1. In a small jar with a tight-fitting lid, combine olive oil, vinegar, shallot, mustard, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cover jar and shake well to blend.

2. Place endive, apricots, and pecans in separate self-sealing plastic bags; refrigerate up to 4 hours.

3. To serve, in bowl, toss greens with endive, apricots, nuts, and vinaigrette.

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