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Ingredients:
For the Dressing (makes about 1 cup):
3 apricots, peeled and seed removed
6 – 7 fresh mint leaves
3 teaspoons honey
4 Tablespoons white balsamic vinegar (or champagne or red wine vinegar)
¼ cup olive oil
salt and pepper, to taste
For the Salad (adjust amounts according to your liking):
Fresh arugula (about 1 cup per plate)
Apricots, halved, seeded and sliced (about ½ to 1 apricot per plate)
Mint leaves (just a few per plate)
Small heirloom tomatoes, halved (or cherry tomatoes; a few pieces per plate)
Small cubes of French Feta (or any Feta cheese you like; a few pieces per plate)
Thinly-sliced red onion
Candied pecans
Source, details, tips and full instruction at: lemonsandanchovies.com
Ingredients:
400 gr. watermelon
100 gr. raspberries
100 gr. yellow cherry tomatoes
100 gr. red cherry tomatoes
Rocket
100 ml balsamic vinegar
50 gr. sugar
4 tbsp Virgin Olive Oil
1 tray mixed flowers
Maldon Salt
Source, details, tips and full instruction at: delicooks.com
Ingredients:
1 kg boneless beff, cut into cube
2 liter coconut milk from 3 coconut
4 kaffir lime leaves
3 lemongrass, bruised
1 tablespoon tamarind pulp
100 ml oil
salt
Spices Paste:
60 gram shallot
50 gram onion
250 gram red chilli pepper
100 gram galangal
1 inch ginger
Source, details, tips and full instruction at: atika.co
