Fig and Apricot Summer Lentil Salad recipes
Ingredients
- 2 cups cooked lentils
- 4 cups baby spinach
- 3 tablespoons sherry vinegar
- 3/4 teaspoon Dijon mustard
- 1/4 teaspoon honey
- 1/4 cup good olive oil
- Kosher salt
- Freshly ground black pepper
- 3 oz crumbled feta cheese
- 1/4 cup almonds (if you have Marcona almonds, they're wonderful here)
- 6 apricots (I used CandyCots - a treat if you can get your hands on them, pitted and sliced)
- 4 large figs (such as Black Mission figs, stems trimmed and figs quartered)
Organization Tags
Tags easily organize your Recipe Library
Comments