Apricot & Fennel Salad
Apricots are a summer time favourite. I remember as a child eating them fresh from my grandmother's tree, before she made them into a delectable jam that we spread lusciously on her home made scones.
This salad is a light and fresh way to incorporate apricot in a savoury dish. For a vegan option, omit the feta (although I find the saltiness of the cheese nicely offsets the sweet of the fruit).
1 cup of mixed greens
1 -2 ripe apricots
1/2 small fennel bulb, sliced into thin rings
50g of good quality feta (I used goat milk feta)
Extra virgin olive oil
Sea salt and pepper, to taste
Wash greens and dry in a salad spinner.
Chop all ingredients and combine in a salad bowl.
Drizzle liberally with olive oil and a little balsamic vinegar. Season with salt and pepper and toss to combine.