Food and Prop Styling by Goldie Stern
Food Prep and Consultant Chaya Surie Goldberger
Photography by Felicia Perretti

Perfect for summer, with grapes and apricots instead of the ubiquitous cucumbers and tomatoes. Topped with feta cheese, it’s a light meal-in-one. I love the fact that there’s no sugar in the dressing!

SERVES 5

• 1 8-oz (225-g) bag chopped lettuce or frisee
• 4–5 fresh apricots, sliced
• handful each seedless green and purple grapes, quartered
• 2 scallions, chopped
• generous handful grated feta cheese, for topping (optional, but recommended)

Dressing

• 3 Tbsp freshly squeezed lemon juice
• 3 Tbsp freshly squeezed clementine juice (see note)
• 2 Tbsp olive oil
• 1 full Tbsp honey
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• salt and pepper, to taste

Place all salad ingredients (except feta) into a medium-sized bowl.

In a small container, combine all dressing ingredients and blend with an immersion blender. (This can be done a few days in advance.)

Pour dressing over salad and toss together right before serving. Top with feta cheese if desired. Enjoy!

Note: Clementine juice is sweeter than orange juice. You can sub with orange juice if desired.

(Originally featured in Family Table, Issue 802)