Spinach Salad with Grilled Apricots and Honey-Mustard Dressing
Author: 
Serves: 4-6
 
Ingredients
  • Dressing:
  • 1 ½ Tablespoons raw mild-flavored honey
  • 1 Tablespoon Dijon mustard
  • 1 ½ Tablespoons raw, unpasteurized apple cider vinegar
  • ¼ cup unrefined, cold-pressed extra virgin olive oil
  • pinch of salt and pepper to taste
  • 8 oz baby spinach leaves
  • Suggested add-ins:
  • 3 fresh peaches or apricots, ripe, but firm
  • Olive oil or melted coconut oil for brushing peaches/apricots
  • ¼ cup nuts such as sliced almonds or toasted pecans of walnuts (I used Trader Joe's Sweet & Spicy pecans in these photos)
Instructions
  1. To make dressing – place mustard, honey and vinegar in a mini-food processor or blender and process until combined. With the motor running, pour oil in a steady stream until emulsified. Add salt and pepper to taste. (You can also do this in a bowl with a whisk, just take care to fully incorporate the honey.)
  2. Preheat a grill to medium. Cut peaches in half and remove pit. Cut into quarters if they're large. Brush with oil and grill until just charred, about 3-5 minutes. You can grill the other side if you like.  I like to grill apricot halves and cut in half again after they're off the grill.
  3. Place spinach in a serving bowl or platter and toss with just enough dressing to coat lightly. Top with grilled fruit and nuts. Drizzle with any remaining dressing, if desired.
Recipe by Pamela Salzman at https://pamelasalzman.com/spinach-salad-grilled-apricots-honey-mustard-dressing-recipe/