For an apricot saison beer, a light main course with a hint of sweetness would be ideal. We offer a summer salad with mozzarella, roasted apricots and raw ham . The caramelized apricots and the saltiness of the ham provide a perfect contrast, and the mozzarella provides a creamy texture.
Ingredients for 2 people:
- 4 fresh apricots, cut in half and pitted
- 1 ball of buffalo mozzarella, drained and torn into pieces
- 4 slices of raw ham (such as prosciutto or a local equivalent)
- A small handful of arugula
- 2 tablespoons of olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper
- A few fresh basil leaves for garnish
Roasted Apricots :
- Preheat the oven to 180°C.
- Place the apricot halves, cut side up, on a baking sheet.
- Drizzle them with olive oil and sprinkle with a little salt and pepper.
- Roast in the oven for about 15-20 minutes until tender and lightly caramelized.
Assembling the Salad :
- On plates, place a handful of arugula.
- Drape the slices of raw ham around the plate.
- Arrange the roasted apricots and mozzarella pieces artistically on top of the arugula.
- In a small bowl, mix 2 tablespoons olive oil with 1 tablespoon balsamic vinegar, salt and pepper.
- Drizzle the salad with this vinaigrette.
- Garnish with a few basil leaves for a touch of freshness and color.
Serve this colorful and tasty summer salad immediately, accompanied by a cold seasonal apricot beer. The sweet, juicy flavors of roasted apricots pair beautifully with the fruity notes of the beer, while mozzarella and prosciutto add savory complexity.
Bon appetit & Stay Brewtiful!