LITTLE GEMS WITH APRICOTS AND FETA

STONE FRUIT HAVE HIT THE FARMERS' MARKETS, THE FIRST SIGN OF SUMMER.  STANDS ARE PILED HIGH WITH YELLOW PEACHES, WHITE NECTARINES AND APRICOTS.  ANY OF THEM WILL GO NICELY IN THIS SALAD, THEIR SWEETNESS OFFSET BY THE SALTY BITE OF FETA.

 BROILING THEM CARAMELIZES THE CUT FACE AND SOFTENS THE PULP SO THEY PULL APART WHEN TOSSED WITH THE LETTUCES.  IF YOU'VE GOT A SWEET TOOTH, SUBSTITUTE PEACHES FOR APRICOTS, ALTHOUGH I LOVE THE SOUR BITE OF APRICOTS.  FOR FETA, I ALWAYS GO FOR BULGARIAN, THE SALTIEST, BUT THERE ARE MILDER FETAS SUCH AS FRENCH FETA AND YOU CAN ALSO SUBSTITUTE BLUE CHEESE.  THIS IS A MOST FLEXIBLE SALAD.  I PREFER THE TEXTURE OF LITTLE GEMS AND RADICCHIO, BUT I'VE MADE IT ARUGULA AS WELL.  IT'S HARD TO GO WRONG.

AuthorChef JohnCategory,

 LITTLE GEMS, RADICCHIO OR LETTUCES YOU LIKE
 2 SHALLOTS
 1 LEMON
 BANYULS OR CIDER VINEGAR
 OLIVE OIL
 4 APRICOTS
 1 ½ cups FETA
 FRESH MINT AND CHIVVES

1

IF NECESSARY, WASH THE LETTUCES, SPIN THEM IN A LETTUCE DRYER AND ROLL GENTLY IN A KITCHEN TOWEL. REFRIGERATE TILL READY TO USE.
PEEL AND MINCE THE SHALLOTS. PLACE IN THE BOTTOM OF YOUR SALAD BOWL WITH SALT AND PEPPER.
ADD 1 TBSP OF VINEGAR AND 1 TBSP OF LEMON JUICE. ALLOW TO SIT FOR TEN MINUTES, THEN BEAT IN ABOUT 8 TBSPS OF OLIVE OIL SWITH A WIRE WHISK.
HEAT THE BROILER AND PLACE RACK ON HIGHEST LEVEL.
SLICE APRICOTS IN HALF. REMOVE THE PITS. ARRANGE CUT-SIDE UP ON A COOKIE SHEET. DRIZZLE WITH OLIVE OIL. SALT LIGHTLY.
BROIL THE APRICOTS FOR 5 TO 10 MINUTES OR UNTIL THEY ARE SLIGHTLY CHARRED ON TOP. (TIME WILL VARY AS BROILERS VARY.)
MEANWHILE, TOSS THE SALAD WITH THE DRESSING. USING A FORK, CHIP OFF ABOUT 1 1⁄2 CUPS OF FETA INTO THE SALAD.
MINCE CHIVES AND MINT LEAVES.
WHEN THE APRICOTS HAVE BROILED, ADD TO THE SALAD. SCATTER WITH HERBS AND TOSS EVERYTHING TOGETHER.
SERVES 4

Ingredients

 LITTLE GEMS, RADICCHIO OR LETTUCES YOU LIKE
 2 SHALLOTS
 1 LEMON
 BANYULS OR CIDER VINEGAR
 OLIVE OIL
 4 APRICOTS
 1 ½ cups FETA
 FRESH MINT AND CHIVVES

Directions

1

IF NECESSARY, WASH THE LETTUCES, SPIN THEM IN A LETTUCE DRYER AND ROLL GENTLY IN A KITCHEN TOWEL. REFRIGERATE TILL READY TO USE.
PEEL AND MINCE THE SHALLOTS. PLACE IN THE BOTTOM OF YOUR SALAD BOWL WITH SALT AND PEPPER.
ADD 1 TBSP OF VINEGAR AND 1 TBSP OF LEMON JUICE. ALLOW TO SIT FOR TEN MINUTES, THEN BEAT IN ABOUT 8 TBSPS OF OLIVE OIL SWITH A WIRE WHISK.
HEAT THE BROILER AND PLACE RACK ON HIGHEST LEVEL.
SLICE APRICOTS IN HALF. REMOVE THE PITS. ARRANGE CUT-SIDE UP ON A COOKIE SHEET. DRIZZLE WITH OLIVE OIL. SALT LIGHTLY.
BROIL THE APRICOTS FOR 5 TO 10 MINUTES OR UNTIL THEY ARE SLIGHTLY CHARRED ON TOP. (TIME WILL VARY AS BROILERS VARY.)
MEANWHILE, TOSS THE SALAD WITH THE DRESSING. USING A FORK, CHIP OFF ABOUT 1 1⁄2 CUPS OF FETA INTO THE SALAD.
MINCE CHIVES AND MINT LEAVES.
WHEN THE APRICOTS HAVE BROILED, ADD TO THE SALAD. SCATTER WITH HERBS AND TOSS EVERYTHING TOGETHER.
SERVES 4

LITTLE GEMS WITH APRICOTS AND FETA
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