Return to site

March Contest Theme: The Most Interesting Salad

Tijana Drincic

Apricot Salad with Mozzarella

Winner is Caroline Ericsson

Let's get the recipe from her.

When it's season for apricots I make this salad. It's nice to look at, easy to make and makes a great appetizer.

For two portions I used:


 

· 5 apricots

· A fist of ruccola

· 1 Buffalo mozzarella cheese

· 4 cuts of bresaola

· Sea salt

· A half of a dried chili fruit

· Olive oil

· Lemon

· Mint leaves

Layer cuts of apricots, ruccola, grated mozzarella and breasola. Sprinkle some sea salt and chili over the salad. Pour a good olive oil on top, press a lemon for it's juice and garnish with mint leaves.

All Posts
×

Almost done…

We just sent you an email. Please click the link in the email to confirm your subscription!

OKSubscriptions powered by Strikingly