Grilled Apricot, Arugula and Goat Cheese Salad

For this fun cross between a salad and a cheese course, Daniel Humm grills apricots to give them an alluring smokiness, then serves them with goat cheese, arugula and a toasted–pine nut dressing.


Slideshow: More Hearty Salads


  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Creamy Riced Potatoes


  • 6 fresh apricots, halved and pitted
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon thyme leaves
  • Salt and freshly ground pepper
  • 2 tablespoons pine nuts
  • 1 1/2 teaspoons aged balsamic vinegar
  • 1 bunch (4 ounces) arugula, stemmed
  • One 4-ounce log fresh goat cheese, cut into 12 slices

How to make this recipe

  1. Light a grill. In a medium bowl, toss the apricots with 1 tablespoon of the olive oil and the thyme and season with salt and pepper. Let stand for 10 minutes.

  2. Grill the apricot halves over high heat for about 5 minutes, turning once, until lightly charred and softened.

  3. Meanwhile, in a small skillet, toast the pine nuts over moderate heat, stirring, until golden, about 3 minutes. Transfer the nuts to a cutting board and finely chop.

  4. Put the pine nuts in a medium bowl. Whisk in the vinegar and the remaining 2 tablespoons of olive oil and season with salt and pepper. Add the arugula and toss. Arrange the goat cheese slices on plates. Top with the apricot halves and arugula salad and serve right away.

Contributed By Photo © James Merrell Published July 2009

482926 recipes/grilled-apricot-arugula-and-goat-cheese-salad 2013-12-06T23:29:24+00:00 Daniel Humm spring|summer|grilling-barbecuing|barbecue-cookout|dinner-party|easter|fathers-day|appetizers-starters|salads|4|fast|vegetarian july-2009,cheese plate,grilled apricots,arugula salad,Daniel Humm,grilled fruit,pine nut dressing recipes,grilled-apricot-arugula-and-goat-cheese-salad 482926

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5