March 14, 2017

Chef Drew’s Spring Recipe


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.