Fiorella di Tomino Salad with Dried Apricots, Arugula, Onions and Walnuts

Fiorella DI TOMINO Original Salad with Dried Apricots, Arugula, Onions and Walnuts

< 30 min

Easy

INGREDIENTS

7 oz Fiorella DI TOMINO Original

7 oz driedapricots

5.3 oz mixedsalad

1.8 oz walnuts

½ red onion

4 tbsp. oliveoil

2 tbsp. whitewinevinegar

1 tsp. honey

1 tsp. mustard

Salt, pepper

INSTRUCTIONS

First, preheat the oven to 356°F (320°F convection). Arrange the walnuts in an even layer on a baking sheet lined with parchment paper. Roast the walnuts for about 10 minutes. Once they are lightly browned, remove the baking sheet from the oven and allow the nuts to cool. Then coarsely chop the walnuts.
Cut the dried apricots in half and thinly slice the onions.
Meanwhile, wash and dry the mixed salad.
To make the vinaigrette, combine olive oil, white wine vinegar, honey and mustard, then season with salt and pepper.
Cut Fiorella DI TOMINO Original into cubes. Arrange the mixed salad with Fiorella DI TOMINO Original, apricots and onion, drizzle with dressing and sprinkle with walnuts.