Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar
Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar Recipe
About: TWIST inside the Mandarin Oriental Hotel is offering a recipe for a refreshing seasonal mixed salad that is perfect for the summer season. Executive Chef Pierre Gagnaire has created a beautiful medley that has seasonal organic mesculin salad and semi-dried apricots as its main attracting. Quick and simple, the Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar is superb choice for an appetizer for brunch and lunch.
A few hours in advance or the day before, cut semi-dried apricot in half through the vertical axis and freeze. Thinly slice the rye bread and toast in a broiler or toaster oven. Top the rye toast with thinly sliced cheddar when it is golden brown and still warm. In a bowl, toss the mesculin salad with extra virgin olive oil, lemon juice, salt and pepper to your taste. Assemble the salad in a bowl and top with the frozen apricots and warm cheddar rye toast.