 | | | Photo Susie Iventosch
| | | | | | Apricot Meyer Lemon Vinaigrette
INGREDIENTS
1 tablespoon minced shallot
1 teaspoon Dijon mustard
11/2 to 2 tablespoons good quality apricot preserves (I used just 1 tablespoon due
to husband who refrains from mixing sweet and savory)
1/2 teaspoon fresh ginger
1/3 cup white or red wine vinegar
Juice of two Meyer lemons
Pinch of garlic powder
Salt and pepper to taste
3 to 4 tablespoons extra virgin olive oil
(may want to add a little more olive oil)
DIRECTIONS
Blend all ingredients except the olive oil in a
blender or whisk well in a bowl, slowly add extra virgin
olive oil to taste. Taste the dressing, and add more sweetness, acid or oil to taste.
Fava and Escarole Salad with Apricot Meyer Lemon Vinaigrette
INGREDIENTS
2 heads escarole (or about 1 handful per person), cleaned and chopped
1/3 finely sliced red onion
1/3 cup chopped and toasted hazelnuts (or walnuts)
1/2 cup Cara cara navel orange segments
1/2 cup blanched and shelled fresh or frozen fava beans
Salt and pepper
Apricot Meyer lemon vinaigrette (recipe nearby)
DIRECTIONS
Mix all the ingredients, and toss with vinaigrette to taste.
Roasted Root Vegetables in an Apricot Meyer Lemon Glaze
INGREDIENTS
1 lb. parsnips
1/2 lb. carrots
1/2 lb. sweet potato, turnip, or beet root
11/2 tablespoons extra virgin olive oil
1 finely chopped shallot
1/2 teaspoon garlic powder
Salt and pepper
3 to 4 sprigs fresh thyme
Pinch herbes de Provence
Apricot Meyer lemon glaze (below)
DIRECTIONS
Preheat oven to 425 degrees.
Peel and chop vegetables to 11/2 inch pieces and toss with olive oil, salt, pepper, shallot, garlic powder, thyme, and herbs. Lay in a single layer in a baking sheet or roasting pan. Bake until fork tender and browning on the edges, about 25 minutes.
Toss in apricot glaze. Serve warm.
Apricot Meyer Lemon Glaze
INGREDIENTS
1/3 cup good quality apricot preserves
Juice of one Meyer lemon
Gently warm apricot preserves and lemon juice for a few minutes. Set aside for vegetables.
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Lamorinda Weekly, Moraga CA