| Level: | Easy |
| Total: | 15 min |
| Active: | 15 min |
| Yield: | 5 servings |
Ingredients
- 1/2 cup golden raisins
- 1 1/2 cups raw hazelnuts
- 2 tablespoons white wine vinegar
- 1 tablespoon orange blossom water
- 2 teaspoons honey
- Kosher salt
- 1/4 cup olive oil
- 8 ounces strawberries (about 12 medium), thinly sliced
- 9 fresh or dried figs, quartered
- 1/2 cup dried Turkish apricots, thinly sliced
- 5 ounces spring mix
Instructions
- Cover the raisins with hot water in a small bowl and let stand until plump, about 10 minutes. Drain and set aside.
- Meanwhile, toast the hazelnuts in a large pan over medium-high heat, shaking the pan frequently, until the skins begin to fall off and the nuts are toasted, 5 to 7 minutes. Transfer to a cutting board and coarsely chop. Set aside.
- Mix the white wine vinegar, orange blossom water, honey and 1/4 teaspoon salt in a large bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Add the strawberries, figs, apricots, spring mix, hazelnuts, raisins and 1/2 teaspoon salt to the bowl and toss until well combined. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 481 |
| Total Fat | 36 g |
| Saturated Fat | 3 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 8 g |
| Sugar | 27 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 379 mg |