Christmas Hemstitch and Apricot Salad

Ingredients:

1/2 kg mini hemstitch, washed and without the tips
6 sliced apricots
25 g sliced toasted almonds
1 tsp fresh tarragon
Chopped parsley
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 apricot slices, herbs, salt and pepper.
Bathe with dressing.

Dressing:
Mix
all ingredients except olive oil.
Add olive oil slowly and mix.

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