Country Ham And Cheddar Pie With Whole Grain Mustard And Greens With Apricot Vinaigrette And Almonds Best Recipes

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MIXED GREENS WITH APRICOT VINAIGRETTE AND ALMONDS

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Mixed Greens with Apricot Vinaigrette and Almonds image

"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.

Provided by Bobby Flay

Categories     side-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 6

Ingredients:

  • 3 tablespoons champagne vinegar
  • 1 heaping tablespoon apricot jam
  • Kosher salt and freshly ground pepper
  • 1/4 cup extra-virgin olive oil
  • 8 cups mixed baby greens (about 5 ounces)
  • 1/4 cup slightly toasted sliced almonds

Steps:

  • Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  • Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.

GRILLED CHICKEN SALAD WITH APRICOT GLAZE, HOMEMADE MUSTARD VINAIGRETTE AND GRAPE SALAD

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Grilled Chicken Salad with Apricot Glaze, Homemade Mustard Vinaigrette and Grape Salad image

Provided by Bobby Flay

Time 45m

Yield 4 servings

Number Of Ingredients 20

Ingredients:

  • 1/4 cup chardonnay vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon whole grain mustard
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil, plus more if needed
  • 3 Fresno chiles
  • Canola oil
  • Salt and freshly ground black pepper
  • 2 cups green seedless grapes, roughly chopped
  • 2 cups red seedless grapes, roughly chopped
  • 2 to 3 tablespoons chardonnay vinegar
  • 2 to 3 tablespoons extra-virgin olive oil
  • 3/4 cup apricot jam
  • 3 tablespoons chardonnay vinegar
  • 4 (6-ounce) boneless, skinless chicken breasts, pounded thin
  • Canola oil
  • Salt and freshly ground black pepper
  • 1/4 cup roughly chopped fresh thyme
  • 1 bunch watercress, for serving
  • 1/2 cup sliced skin-on almonds, lightly toasted, for serving

Steps:

  • For the vinaigrette: Whisk the vinegar, the mustards and salt and pepper, to taste, in a bowl. Slowly whisk in about the olive oil and until emulsified. Taste; whisk in a few more tablespoons olive oil, if desired.
  • For the grape salad: Prepare the grill for direct grilling.
  • Brush the chiles with oil and season with salt and pepper. Grill until charred on all sides. Remove to a bowl, cover and let steam for 15 minutes. Remove the skins and coarsely chop. Transfer to a bowl and add the grapes, chardonnay vinegar and olive oil. Season with salt and pepper.
  • For the chicken: Whisk together the apricot jam and vinegar. Season with salt and 1/4 teaspoon black pepper.
  • Brush the chicken on both sides with oil and sprinkle with salt and pepper. Grill until the first side is golden brown, about 2 1/2 minutes. Turn, brush with the glaze and sprinkle on the thyme. Cook until just cooked through, another 2 to 3 minutes. Remove to a serving platter.
  • To serve, top with the grape salad, then the watercress and finally the almonds. Drizzle with the vinaigrette.

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