• 1 heaping tbl of apricots
  • 4 tbl olive oil
  • 2 tbl white balsamic vinegar
  • 1 tsp dijon mustard

i’ve mentioned my chaos. i also mentioned my new love affair with salads.

i’ve been really grooving on kale this summer, spinach however has become my new love. especially since my favorite farmer has it every week at the market.

i toss a bunch of stuff in, onions, mushrooms, tomatoes, cheese and these apricots i’ve been using for the past week.

i just can’t get enough of these little sweet and delicious beauties…i put them in salads, on top of pizza with prosciutto, on my sandwiches…i just. i can’t. i really just can’t get enough of them.

but what do you do when you notice there is only like a tablespoon left? you make vinaigrette of course (or you just eat them and don’t tell anyone).

sweet, tart, a great accompaniment to any salad, that is, if you have any apricots left…

apricot vinaigrette

  1. to a food processor add all ingredients and pulse, grind and chop until you reach your desired consistency (i like it smooth).

toss with your favorite salads or add to sandwiches.


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