Ingredients
Scale
- 80 grams goat cheese, softened
- 4 apricots
- 5 teaspoons olive oil (divided)
- 2 tablespoons pine nuts
- 50 grams arugula leaves
- 8 slices prosciutto
- Salt and pepper to taste
- 1 tablespoon red wine vinegar
- Fresh parsley for garnish
Instructions
- Preheat the grill or grill pan over medium heat.
- Halve the apricots and remove the pits; brush lightly with 1 teaspoon olive oil.
- Grill apricot halves cut-side down for 3-5 minutes until tender.
- Toast pine nuts in a small skillet over medium heat until golden brown (about 2-3 minutes).
- In a mixing bowl, combine remaining olive oil, red wine vinegar, salt, and pepper; whisk together.
- On a serving platter, layer arugula leaves, add grilled apricots, crumble goat cheese on top, sprinkle with toasted pine nuts and prosciutto slices.
- Drizzle dressing over salad before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 10g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 25mg