Ingredients:
1/2 kg mini hemstitch, washed and without the tips
6 apricots segments
25 g sliced almonds, toast
1 tsp fresh tarragon
Parsley chopped
Salt and pepper
Dressing:
2/3 cup olive oil
3 tbsp white wine vinegar
1 tsp mustard
1/4 tsp sugar
Salt and pepper
Preparing:
Cook the hemstitch in boiling water for 3 minutes, remove from water and refresh with cold water.
Dry and place in a large bowl.
Add the apricots gores, herbs, salt and pepper.
Bathe with the dressing.
Dressing:
Mix all ingredients except olive oil.
Add olive oil slowly and mix.
