Get ready for explosions of good taste when you make this salad at home, because little gems are picked at the most flavorful point in their growth. Plus the hoity-toity specialty ingredients should please every blue blood at your table.
Gems // Little Gems and Apricots with Blue Cheese (serves 4)
1/2 cup golden balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar
1 cup extra virgin olive oil
8 little gems
salt and freshly ground black pepper
6 tablespoons Maytag blue cheese
4 apricots, sliced
To make the dressing, combine the vinegar, mustard, and agave nectar in a blender. Add the oil slowly in a stream and blend until emulsified. Set aside.
Peel off the outer layers of the little gems, then slice them in half.
To plate each serving, toss 4 of the gem halves in 2 tablespoons of the dressing and season with salt and pepper. Garnish with 1 1/2 tablespoons blue cheese and 1 sliced apricot.
Recipe from Mixt Salads: A Chef’s Bold Creations by Andrew Swallow.