Author’s Notes

Pungent arugula contrasts beautifully with fruit of all kinds. Grilling the apricots deepens their flavor and makes them stand out against the arugula even more. You’ll be able to make this beautiful salad only during the summer’s short apricot season, and even then, you should buy the fruits at the farmers’ market so you can sample them to make sure they are juicy and sweet. – Martha Rose Shulman for NY Times Cooking.

Ingredients

• 4 cups arugula, preferably wild arugula, washed and spun dry
• Scant ¼ cup pistachios (about 1 ounce), lightly toasted and chopped
• 1 tablespoon chopped slivered basil leaves
• 1 tablespoon sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt and freshly ground pepper
• 4 tablespoons extra-virgin olive oil
• 2 ounces goat cheese or feta, crumbled
• 8 small or 6 large ripe apricots

Instructions

1. Heat a griddle over a hot grill or burner, or preheat an indoor grill.
2. Combine arugula, half the pistachios, and basil in a large bowl.
3. Whisk together vinegars, salt and pepper, and 3 tablespoons of the olive oil.
4. Cut apricots in half and remove pits. Brush cut side with remaining olive oil. Grill for about 2 minutes on the cut side, until seared but intact. Remove from the heat.
5. Toss together arugula mixture, dressing and half the apricots. Arrange on a platter. Arrange the remaining apricots, goat cheese or feta and remaining pistachios over the top, and serve.

Notes