Apricot and pancetta salad

 

This morning they were caressed by the first sun, still ripening on their tree. At 7 am they were carefully picked by a farmer and at three hours later we bought them at the local market. The fist delicious apricots of the season (which is rather short).

Most of the work is taking the skin of. Unless you dip them a couple of seconds in boiling water, like a tomato. Then cut them in 6 parts.

Start the dressing with 2 tsp mustard and 2 heaped tsp apricot jam, mix with 2 tbsp wallnut vinegar. Add about 6 tbsp olive oil. Whisk.

Then fry some pancetta (or Serano) in a dry pan till crisp.

Enjoy the first bites of summer

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