CAST IRON APRICOT SALAD

Cast Iron Apricot Salad

serves 2

5 - 6 Firm yet ripe apricots, halved and pit removed (substitute peaches)

handful of baby spinach per plate (substitute arugala)

1/4 cup walnut, halves or pieces (substitute pecans)

Two tbsp ricotta or mascarpone (substitute goat cheese)

One tbsp brown sugar

Two tbsp creamy butter

fresh cracked pepper

1/2 tsp Agave Pantry Cardamom Rose Salt

Method

Heat a cast iron pot on high and make sure it’s hot but not smoking hot!

Turn down to medium high, plop in half the knob of butter, melt, add brown sugar, stir, and gently place halved apricots flesh side or flat side down in the pan. Do not move them.

After a minute add the rest of the butter and gently move it about the pan, add the walnut pieces and move them about to coat in butter and then with a flat metal spatula flip the apricot halves and let them sear for a minute or two. Set aside.

They should be beautiful caramelized when flipped.

Continue to move about the walnuts. Turn off heat.

Toss spinach leaves with good quality extra virgin olive oil and balsamic glaze or balsamic vinegar in a metal bowl. Crack fresh pepper and toss again.

Divide spinach between both plates. Add caramelized walnuts. Add five apricot halves per plate, flesh side up.

If you have the patience for it, quenelle the ricotta between two small spoons or just add a small tsp sized dollop into each apricot cavity.

Sprinkle the ricotta and apricots with Cardamom Rose Salt and voila! You have a beautiful salad ready in about ten minutes to add a boost of beauty and flavor to your day.

As we say in farsi: noosh- e- joon better known as - bon a petit!

side notes/ideas

walnuts can be caramelized a day ahead in butter and brown sugar and stored in an airtight container. Add smoked paprika or freshly crushed or cardamom rose salt or spice to your liking and keep aside for salads. This is a quick candied walnut to avoid using the oven in the summer!

apricots can also be caramelized a day before and refrigerated.

whip fresh lemon zest in ricotta with a pinch of salt

Keep The Flavor Bible handy to pair flavors from your fridge and pantry- my absolutely favorite book. It makes cooking and pairing flavors so easy. Flip to an ingredient and then find matching flavors on hand. It’s amazing! You won’t regret having this book at your fingertips, and makes an incredible gift to a foodie in your life.

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