Apricot & herb salad

Apricot & herb salad

Total: 15 min. | Active: 15 min.
vegetarian, gluten-free
Nutritional value / portion: 316 kcal
, Fat: 22 g
, Carbohydrate: 15 g
, Protein: 14 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Honey dressing

1 tbsp Dijon mustard
3 tbsp lemon juice
3 tbsp olive oil
2 tbsp liquid honey
4 sprigs thyme, leaves torn off
¼ tsp chilli flakes
2 pinches salt

Apricot salad

100 g baby lettuce
6 apricots, cut into wedges
½ bunch basil, cut into strips
½ bunch peppermint, cut into strips
180 g mountain cheese (e.g. Pro Montagna Graubünden organic mountain cheese with herbs), cut into cubes
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How it's done

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Honey dressing

Combine the mustard with all the other ingredients up to and including the salt.

Apricot salad

Plate up the salad. Top with the apricots, cheese, basil and mint, drizzle with the dressing.

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