Mixed Greens with Pears, Dried Black Currants and Apricot Vinaigrette

This is a play on a recipe my husband’s Aunt Robin made a few summers ago for a family party. It was such a huge hit that several of our family members continue to make it today and LOVE it.

Aunt Robin’s original recipe calls for Arugula, Maytag Blue Cheese, sliced pears, and a sweet Apricot Vinaigrette.  When I make it, I usually add dried red currants, toasted pine nuts and Parmesan cheese shavings or crumbled Gorgonzola.

This time around, I used what I had on hand, forgot to add the cheese (sniff, sniff), but thoroughly enjoyed it.

Mixed Greens with Pears, Dried Black Currants and Apricot Vinaigrette
adapted from Aunt Robin

1 bag mixed greens
1 pear, thinly sliced
1/2 cup toasted hazelnuts, chopped
1/2 cup dried black currants
Parmesan cheese shavings or crumbled blue cheese (don’t forget this part!)

For Apricot Vinaigrette:
1/4 cup organic, low-sugar apricot jam (we like Trader Joe’s, you can also use an all-fruit spread)
1/4 cup extra virgin olive oil
2-4 Tbsp. white wine or apple cider vinegar (depending on how acidic you want it to be)
Salt and pepper, to taste
optional: add a little Dijon mustard

For salad:
Wash and dry the mixed greens. Place in a large bowl. Add the remaining ingredients. Drizzle with the vinaigrette and toss to coat. Serve immediately.

Yields: 4 servings

Note: Add sliced leftover chicken for a main dish.

For Apricot Vinaigrette:
Place all the ingredients in a blender and process until smooth. Makes about 1/2 cup.

Similar recipe: Mixed Greens with Dried Black Currants and Toasted Hazelnuts

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