Apricot and Ricotta Salad with Grapefruit Balsamic

Posted by Rachel Dougherty on

This salad combines the flavors of sweet, creamy, and peppery all in one. Using the combination of Grapefruit Balsamic and Lemon Olive Oil gives it a fresh ingot tangy flavor. 


1/4 Cup ricotta salada
1/2 teaspoon lemon zest, finely grated
1 Tablespoon Grapefruit Balsamic Vinegar
1/4 teaspoon Dijon mustard
4 teaspoons Lemon Olive Oil, plus a drizzle for ricotta mix
2 Tablespoons toasted pumpkin seeds
3 Cups arugula or your favorite mixed greens
3 medium apricots, cut into quarters
Salted pepper to taste


Combine ricotta, a drizzle of olive oil, zest, and salt and pepper to taste in a small bowl. In another bowl combine vinegar, mustard, and salt and pepper to taste. Whisk olive oil into Vinegar mix until combined. Place greens, apricots, and pumpkin seeds in a large bowl with about half of the prepared dressing. Toss gently and season to taste, add more dressing if needed. To serve, portion out salad mix and top with ricotta mixture.

Serves 4

Appetizer Balsamic Brunch Dressing Olive Oil Salad Side Dish Vinaigrette White Balsamic

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