Warm Apricot and Toasty Goat Cheese Salad with Wild Arugula and Walnuts

Last Saturday some really terrific apricots showed up at the farmers market. They are very small with the largest being about the size of a golf ball. I decided to stuff the apricot halves with goat cheese and then put them under the broiler to slightly brown the top. Paired with some spicy and nutty wild arugula, this salad is probably one of my all time favorites. The arugula is dressed simply to taste with the best quality extra virgin olive oil, balsamic vinegar, coarse salt, and fresh ground white pepper.

Warm Apricot and Toasty Goat Cheese Salad with Wild Arugula and Walnuts
Serves 2-4
Mid Summer

-3-4 apricots, halved and pits removed
-2 ounces goat cheese at room temperature
-1 teaspoon extra virgin olive oil
-1 bunch wild arugula (also known as sylvetta), washed and spun dry
-Best quality extra virgin olive oil and balsamic vinegar
-handful of toasted and chopped walnuts
salt and fresh ground white pepper

Pre-heat the broiler on high

Place the apricots cut side up in an oven proof baking dish. Mix the teaspoon of olive oil into the goat cheese and season to taste with salt and fresh ground white pepper. spoon the cheese into the apricot halves. Place under the broiler and cook until warm and the cheese has begun to brown. Remove from the oven and set aside.

In a large bowl, dress the arugula to taste with extra virgin olive oil, balsamic vinegar, salt, and fresh ground white pepper. Arrange onto plates. Scatter a few walnuts onto each plate and divide the apricots accordingly. I like to drizzle a little more olive oil onto the plate.