Roquefort rocket salad with grilled apricots and fennel in balsamic vinaigrette and grilled baguette

Name: Roquefort rocket salad with grilled apricots and fennel in balsamic vinaigrette and grilled baguette
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 collar Rocket; 1 can(s) (850 ml) Apricots; 1 Fennel Tuber; 3 TABLESPOONS light balsamic vinegar; 1-2 TABLESPOONS Apricot Jam; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Olive oil; 4 discs Baguette bread; 200 g firm Roquefort cheese; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 collar Rocket
1 can(s) (850 ml) Apricots
1 Fennel Tuber
3 TABLESPOONS light balsamic vinegar
1-2 TABLESPOONS Apricot Jam
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Olive oil
4 discs Baguette bread
200 g firm Roquefort cheese
7-10 Tbsp Oil

Directions

1
Wash and clean the rocket. Drain the apricots well in a sieve. Clean and wash the fennel and cut into thin slices. Stir vinegar and jam until smooth, season with salt, pepper and sugar.
2
Add oil drop by drop. Spread a thin layer of oil on the grill pan and heat it strongly. Fry the slices of bread and apricots on both sides one after the other, remove. Mix apricots, rocket, fennel and dressing well.
3
Season to taste with salt, pepper and sugar. Cut the cheese into slices. Serve salad and cheese. Add slices of bread.