Insalata Albicocca Recipe
Baby spinach, dried apricots, candied pecans and gorgonzola cheese with a balsamic glaze
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Ingredients
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Salad Base
Fruits
Nuts
Cheese
Dressing
Method
Preparation
- 1
Wash the Spinach
Rinse the baby spinach leaves under cold running water and drain well. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- 2
Prepare the Dried Apricots
Chop the dried apricots into small bite-sized pieces for easier mixing and eating.
- 3
Measure the Candied Pecans
Take 1 cup of candied pecans and set aside. If large, you may want to chop them coarsely.
- 4
Crumble the Gorgonzola
Using a fork or your hands, crumble the gorgonzola cheese into small pieces and set aside.
Assembly
- 5
Combine Ingredients
In a large salad bowl, combine the washed baby spinach, chopped dried apricots, and candied pecans.
- 6
Add Cheese
Sprinkle the crumbled gorgonzola cheese over the salad mixture.
- 7
Dress the Salad
Drizzle balsamic glaze over the top of the salad to taste. You can always add more if needed.
- 8
Toss and Serve
Gently toss the salad until all ingredients are well combined. Serve immediately as a fresh, flavorful dish.
