Exclusive leaf and apricot salad with a quince dressing

Ingredients (serves 4 as a side salad)

leaf and apricot saladLeaf and apricot salad

  • 160g Exclusive Leaf Mix
  • 2 fresh apricots
  • ½ a pomegranate
  • A handful of edible flowers (e.g. pansies, nasturtiums, marigolds)

Dressing

  • 25ml Golles quince vinegar
  • 75ml Chateau d’Estoublon Grossane extra virgin olive oil
  • A squeeze of fresh orange juice
  • Salt and pepper

Method

  1. Stone and slice the apricots, de-seed the pomegranate and sort through the flowers, tearing the petals from any larger ones (e.g. marigolds).
  2. Gently mix the fruit with the salad leaves, arrange in a serving bowl and sprinkle with the flowers.
  3. Mix the orange juice and vinegar together, season and whisk in the olive oil. Serve with the salad.