As promised, here is my first recipe from the Brunch from Mother’s day. If you did not get a chance to look at my table setting, you can see it here. This salad goes beautifully with the Frittata and French Toast. It can also be served as a light lunch, full of greens and protein from Walnuts and cheese.
Arugula 1 box washed and dried, should be about 4 to 5 cups
Walnuts preferably toasted 1/2 cup
Apricots 4 to 5 or Pears 2 medium
Sherry vinegar 1Tbsp
Balsamic Vinegar 1 Tbsp
Walnut oil or EVOO 2 Tbsp
Honey 1 tsp
Crumbly cheese such as goat cheese or queso fresco about 1 cup
Salt and Pepper to taste
Heat the grill pan. Halve the Apricots and remove the pits. If using Pears, halve and remove seeds. On a hot grill pan, grill the apricots/pears for about 2 minutes or so. Pears will take little while longer. Be careful not to overcook or the fruit will fall apart. Set aside.
Mix the Vinegars, Oil, Honey and add a dash of salt and pepper. Pour this mixture over Arugula leaves and mix to combine. Top the salad with Walnuts and cheese. Mix if you like or top with fruit and serve. Enjoy.