The combination of the sweet apricots, the peppery arugula and the tangy balsamic vinaigrette makes this simple apricot and arugula salad taste absolutely marvelous. Apricots are in season from May to July. They can be hard to find the rest of the year (especially organic). And, when you do, they just don’t taste the same as when they are fresh. If you can’t find apricots, fresh peaches or nectarines can sub very nicely in this salad.
Apricot and Arugula Salad
- Wisk balsamic vinegar, olive oil, and mustard in a small bowl until incorporated.
- Add chives and a pinch of salt and wisk again. Taste and add more salt if needed.
- Remove pits from apricots and chop into bite sized pieces.
- Toss apricots with arugula and drizzle vinaigrette liberally on top.