Apricots, apricots, they leave by the buckets, everyone is welcome and yet the tree is just as loaded as before. Desperate times call for desperate measures and a new salad is born.
APRICOT SPINACH SALAD
2 handful of fresh spinach
1 cup fresh apricots
1-1/2 Tbsp olive oil
1 diced garlic
2 tsp balsamic vinegar
salt and pepper to taste
• Use tender young spinach and ripe but firm apricots. I left the stems on, but you may remove them if you like.
• Wash the spinach and the apricots and set them aside to drain.
• In a large skillet heat 1-1/2 Tbsp olive oil on medium low heat.
• Add the minced garlic and heat until garlic starts to get a little color.
• Add the balsamic vinegar, bring to the boil and remove from heat.
• Add the spinach and the apricots to the skillet.
• Return to heat and toss for 1 minute or until spinach begins to wilt. [Do not cook longer]
• Transfer mixture to a serving dish.
• Sprinkle with salt and pepper.
• Serve immediately.
