Grilled Apricot and Ricotta Salad
Charred fresh apricots with savory ricotta cheese drizzled with honey and fresh basil.
Prep Time:
10
min
Cooking Time:
20
min
Total Time:
30
min
Servings:
4
Ingredients
- 8 each fresh apricots, cut in half and pit removed
- 8 oz blueberries
- 8 oz ricotta cheese
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh basil, chiffonade
- ¼ cup honey
- 1 head butter lettuce
- Sea salt
- Black pepper
Instructions
- Brush and clean your grill, then wipe it down to remove any black soot. Next oil it with a high heat oil such as vegetable oil.
- Cut apricots in half and remove the pit. Lay them cut side down on the grill and be patient. Let them cook until you have pretty grill marks and they release from the grill and do not stick.
- While the apricots are grilling mix the ricotta and fresh chopped thyme in a bowl.
- Lay butter lettuce on individual plates and scoop 2 oz of cheese in the middle. Top with apricots and blueberries.
- Drizzle with honey and season with salt and pepper then garnish with a chiffonade of basil.