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apricot jam vinaigrette

Mixed Greens with Pecans, Gorgonzola and Apricot Jam Vinaigrette

November 21, 2020 by Christina Shoup Leave a Comment

A perfect salad to begin a meal with or piled on a dinner sized plate next to a crusty baguette or hot cup of creamy soup. This salad is perfect year round and lends itself to many variations. All butter lettuce makes for a wonderful delicate salad, but peppery arugula also works well with this sweeter, flavorful vinaigrette. Sliced persimmons, pears or apples are lovely additions, and glazed or spiced walnuts are a great substitution for the pecans.

If raw red onion offends you like it does my husband, you can tone down the bite of the onion by soaking the slices in a bowl of ice water for 5-10 minutes before draining and adding to the salad. He doesn’t know I do this from time to time, but I can assure you that he doesn’t pick out so many onions when I take the time to do this extra step. Now that’s love, especially when I’m hungry!

Cheers,

Christina

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Mixed Greens with Pecans, Gorgonzola and Apricot Vinaigrette

This salad is inspired by a wonderful local restaurant called Stella Alpina Osteria. Their signature butter leaf salad called the "Stella" uses apricot jam in the vinaigrette. My homemade apricot jam that I make every year is put to good use in this delicate and flavorful salad.

Course Salad
Keyword apricot vinaigrette, butter lettuce
Servings 6 servings
Author Christina Shoup

Ingredients

Vinaigrette

  • 2 tbsp champagne vinegar
  • 2 tbsp apricot jam
  • 1 small clove of garlic, minced
  • ½ tsp Dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup olive oil

Salad

  • 1 head butter lettuce
  • 1 bag mixed spring greens omit and use 2 heads of butter lettuce, if desired
  • ½ small red onion, thinly sliced
  • ¾ cup pecans, toasted or glazed
  • ½ cup dried cranberries
  • ½ cup crumbled gorgonzola

Instructions

  1. For the dressing: Add champagne vinegar, apricot jam, garlic, salt, pepper, Dijon mustard, and olive oil to a jar with a tight fitting lid. Shake vigorously and taste for seasoning, adding more jam or a drizzle of honey if a sweeter vinaigrette is desired.

  2. For the salad: Separate leaves of the butter lettuce and wash and dry thoroughly. Tear large pieces in half and keep smaller pieces whole. Add butter lettuce and spring greens to a large bowl.

  3. Add onions, pecans, cranberries and crumbled gorgonzola to lettuce.

  4. Add enough dressing to coat the leaves and gently toss. Season with salt and pepper.

Filed Under: Salad Tagged With: apricot jam vinaigrette, salad

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About Me

Hi there! I’m Christina- a wife, mom to three kids, former elementary school teacher, and proud graduate from San Francisco Cooking School’s professional culinary program.  I love meal planning and cooking for family and friends, especially gathering to celebrate life’s most special moments.  I hope this site brings you inspiration to gather your special people around the table!

Feel free to follow along on Instagram:

@cookingwithchristinashoup

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