Time: 15 min.
Complexity: easily
Servings: 5

Sweet strawberries, raisins, figs, and dried apricots make Molly Yeh's colorful spring salad as delicious as it is visual. The salad's base is made with small spring greens, and the dressing is made with orange blossom water, adding a sophisticated touch of flavor and aroma.

Ingredients:

• 0.5 cup golden raisins
• 1.5 tbsp. raw hazelnuts
• 2 tablespoons white wine vinegar
• 1 tbsp orange blossom water
• 2 teaspoons of honey
• 1/4 cup olive oil
• 220 g strawberries (about 12 medium berries), thinly sliced
• 9 fresh or dried figs, quartered
• 0.5 cups dried apricots, thinly sliced
• 150 g of mixed spring salad greens

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

strawberry, salad mix, figs, dried apricots, raisin, orange blossom water, hazelnuts, honey

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Preparation:

Step 1
• Place the raisins in a small bowl and soak them in hot water until soft, about 10 minutes. Drain and set the raisins aside.
Step 2
• Meanwhile, toast the hazelnuts in a large skillet over medium heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5-7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
Step 3
• In a large bowl, combine white wine vinegar, orange blossom water, honey, and 1/4 teaspoon salt.
Step 4
• Whisking constantly, slowly pour in the olive oil until emulsified. Add the strawberries, figs, dried apricots, herbs, hazelnuts, raisins, and 0.5 teaspoon of salt to the bowl and toss to coat evenly with the dressing. Serve immediately.

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