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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.

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