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Apricot and Raspberry Salad with Peach B

Apricot and Raspberry Salad

A tossed salad full of fresh apricots, goat cheese, candied pecans, raspberries, and a Peach Balsamic Vinaigrette.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 4 cups spring greens
  • 2 cups Apricots, sliced
  • ⅓ cup goat cheese, crumbled
  • 1 cup raspberries

For the Candied Pecans:

  • 1 cup pecan halves
  • 2 tbsp. unsalted butter
  • 3 tbsp. brown sugar

For the Peach Balsamic Vinaigrette:

  • ½ cup extra virgin olive oil
  • ¼ cup Peach Balsamic Vinegar, or regular balsamic vinegar
  • 1 tsp. honey

Instructions
 

  • Begin by making the Candied Pecans: Heat a medium skillet on low heat and melt the butter and brown sugar together. Add the pecans and stir them until all the pecans are toasty and coated with the sugar. Let them cool on a wax paper lined plate.
  • Next, make the Peach Balsamic Vinaigrette: In a small jar, shake together all the ingredients.
  • Then, in a large bowl, toss together all the salad ingredients. Toss in as much dressing as you like.
Keyword vegetables
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