A mix between flavours, this week Chef Nick brings us a beautiful combination of fruit and cheese, which is quick and easy for this summer.
INGREDIENTS
Lettuce
Apricots
Malaga wine
Butter
Honey
Salt
Black pepper
Blue cheese
Fresh chives
Rocket
Balsamic vinegar (optional)
Crushed walnuts (optional)
METHOD
- Wash the lettuce and lay it out on a plate.Cut the apricots in half and carefully remove the stones.
- Heat a pan over medium to high heat. Add most of the apricot halves and cook until they start to caramelize and become golden brown.
- Keep one apricot raw. Slice it and arrange the fresh pieces around the lettuce to give the salad a change of texture.
- Turn the cooked apricots over and add a splash of Malaga wine to the pan.
- Add a couple of pieces of butter and a little honey. Season with salt and pepper.
- Allow the mixture to reduce while coating the apricots in the Malaga wine, honey and butter.
- Once the apricots are nicely caramelized and the sauce has reduced, arrange them around the salad. Pour over the remaining juices.
- Crumble the blue cheese over the top of the salad.
- Finish with freshly cut chives, a little salt over the apricots and some chive dressing.
- Add a little balsamic vinegar and crushed walnuts if desired.
- Finish with a few pieces of rocket around the plate.
To watch Chef Nick at work, click here!
