Apricot-and-Brie Salad

Walnuts, fennel, and soft-boiled eggs lend unexpected textural elements to a bed of baby arugula in Apricot-and-Brie Salad.
Apricot-and-Brie Salad
Makes 6 servings
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  1. 6 apricots, pitted and quartered
  2. 1 shallot, peeled and sliced thin
  3. 1 (4-ounce) package Brie, quartered and sliced thin
  4. 1 (5-ounce) package baby arugula
  5. 1 cup toasted walnut halves
  6. ½ cup thinly sliced fennel
  7. Lemon-Dijon Vinaigrette (recipe follows)
  8. ¾ teaspoon kosher salt
  9. ½ teaspoon freshly ground black pepper
  10. 3 large soft-boiled eggs, peeled and quartered
  11. Garnish: microgreens
Lemon-Dijon Vinaigrette
  1. ¼ cup white-wine vinegar
  2. 2 tablespoons minced shallots
  3. 2 tablespoons Dijon mustard
  4. 1 tablespoon fresh lemon zest
  5. 2 tablespoons fresh lemon juice
  6. 2 tablespoons chopped fresh cilantro
  7. 1 teaspoon sugar
  8. ½ teaspoon kosher salt
  9. ¼ teaspoon freshly ground black pepper
  10. ¾ cup extra-virgin olive oil
  1. In a large bowl, combine apricots, shallot, cheese, arugula, walnuts, and fennel. Add approximately ¼ cup Lemon-Dijon Vinaigrette, tossing gently to coat each piece. Season with salt and pepper. Divide salad among serving plates, and top each with 2 egg wedges. Garnish with microgreens, if desired. Serve with remaining vinaigrette.
Lemon-Dijon Vinaigrette
  1. In a small bowl, combine vinegar and shallots. Let mixture sit for at least 15 minutes. Add mustard, and whisk to combine. Add lemon zest, lemon juice, cilantro, sugar, salt, and pepper, whisking to combine. Gradually add olive oil, whisking constantly, until smooth and combined. Cover, and refrigerate to chill for at least 2 hours. Vinaigrette can be stored, refrigerated, in an airtight container for up to 3 days. Whisk before serving.
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