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The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.
Leftovers from the Apricot Roast Chicken or even the Apricot Stuffed Pork will work well in this chunky, creamy salad. Alternatively, simply rehydrate the apricots in hot water and use cooked, shredded chicken.
This beautiful roast (inspired by Mark Bittman’s Fig Stuffed Pork) is surprisingly easy to make and a bit of a show stopper. If you feel intimidated by the cutting and stuffing of the pork, simply surround the roast with the soaked apricots instead.
The standard house salad throughout Argentina. Sometimes it is livened up with cooked beets, green olives, hearts of palm, or hard-boiled egg slices, but for the most part it is just this simple.
Use this recipe as a base, adding marinated treats to bolster up seasonal veggies. This salad is great slightly warm or cold. Cook your own baby artichokes from scratch or used your favorite frozen or canned variety.
