1 June 2012

Apricot and pancetta salad

This morning they were caressed by the first sun, still ripening on their tree. At 7 they were carefully picked by the owner and at 10 we bought them at the market. The fist delicious apricots of the season ( which is rather short).
Most of the work is taking the skin of. 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.
Then fry some pancetta in a dry pan till crisp. Enjoy the first bites of summer

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