ELEMENT
4 ripe apricots
2 tablespoons (30 ml) simple syrup
1 lemon, for zest and juice, divided into uses
for the salad
Lemonade
1 tablespoon (15 ml) champagne vinegar
½ teaspoon (2.5 ml) good balsamic vinegar
½ teaspoon (2.5 ml) chopped dried onion
Sea salt and ground pepper to taste
3 tablespoons (45 ml) extra virgin olive oil
2 cups (40 g) fresh arugula, washed and dried
2 tablespoons (30 ml) sliced almonds
GUIDE
Cut the apricots in half and remove the skin, then cut the apricots in half into thin round pieces.
Drizzle honey over the balls and sprinkle with lemon zest.
Place apricots in layers in a vacuum bag and vacuum seal on high, if using a chamber vacuum. (Use the ‘Normal’ and ‘Humidity’ settings on the vacuum, but watch carefully and tie the stopper tight before any liquid enters the suction chamber. See these instructions for details. tips.)
In a small bowl, mix together the lemon juice, vinegar, shallots salt and pepper and let marinate for a few minutes for the flavors to come together.
Whisk the olive oil evenly.
Place the arugula in a salad bowl, drizzle the dressing over the leaves and rub lightly to coat.
Open the bag and take out the apricot slices. Arrange them on four chilled salad plates, a piece of breaded arugula on each plate, and sprinkle sliced almonds on top.
