Warm Apricot and Cherry Salad

The season for apricots is so short that this is a rare salad that can only be made perhaps three to four weeks out of the year at most.  I look forward to it every season because it is one of my favorites.  After apricots are out of season I switch to a peach salad.  But during apricot season I eat about a thousand of them.

I had the most wonderful day shooting with my friend Jaime Zehner of JZ Interior Designs.  We were able to work in one of the kitchens she designed and she brought all of these great bowls and props along.  In addition to being a great designer she is also terrific at photography and instagram videos and once I figure out how to put the reels or videos on here I will gladly share them.  In the meantime my instagram is @maili_halme and I saved some of the videos to my highlight under salad.

WARM APRICOT AND CHERRY SALAD

Serves 4

4 apricots, halved and pitted

12 cherries, halved and pitted

2 tablespoons canola or olive oil, to sauté fruit

2 tablespoons sugar, or more to taste

Juice of one lemon

1/3 cup additional olive oil, to make dressing

1 teaspoon Kosher Salt or Maldon Sea Salt

1/2 teaspoon freshly ground pepper

1 teaspoon of sugar

1 container/bag of wild or baby arugula

Marcona Almonds, (Trader Joe's brand is my favorite)

6 ounces Silver Chevre Goat Cheese

Preheat the oven to 200 degrees F if you want to keep the fruit warm while you assemble the salad.  (This is optional.  It is still delicious after the sautéd fruit cools)

In a large sauté pan over medium high heat, heat two tablespoons of olive oil or canola oil.  Add two tablespoons of sugar in the oil.  Place the apricot halves in face down.  Let start to cook until they begin to slightly brown from the heated sugar.  Flip over with the spatula and cook on the other side, only cooking halfway so that the fruit remains firm.   Remove apricots to an oven safe plate or small baking sheet tray.

Next, add the cherries to the sauté pan.  Sprinkle one tablespoon of sugar on the cherry halves.   Add a pinch of salt on the fruit to bring out the flavor.  Cook the cherries by tossing them around in the pan.

Turn off the heat.  Spoon the cherries to the oven safe plate or baking sheet tray, making sure to leave the drippings from the fruit in the pan as you will need it to make the salad dressing.

In the saucepan, with the heat off,  add the juice from one lemon.  Then whisk in the olive oil, Kosher salt and freshly ground pepper.  Set aside or pour into a bowl or pitcher.

Place the arugula in a large bowl.  Toss it with the dressing.  Put a large handful or arugula on each plate.  Then place two apricot halves on each plate.  Add 5 or 6 cherry halves per plate.  Then add the crumbled goat cheese and Marcona almonds.  Serve immediately so that the fruit is warm.