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Gruyère AOP and smoked almond salad with an apricot dressing

Printable version PDF file

Serves 4

Light meal

20 min



  • 2 ripe apricots
  • 3 tbsp stock or water
  • 3 tbsp rapeseed oil
  • 3 tbsp vinegar
  • 2 tsp mustard
  • Salt and pepper
  • 1 cucumber
  • 1 yellow pepper
  • 350g cherry tomatoes
  • 150g Gruyère AOP
  • 50g smoked almonds
  • 1 bunch of basil
  • 50g rocket




De-stone the apricots and cut into small cubes. Blend to a purée with the stock, oil, vinegar, mustard, salt and pepper. Cut the cucumber in two and then into 1cm slices. Cut the pepper into quarters, de-seed and slice into strips. Cut the cherry tomatoes in half and the Gruyère AOP into small cubes. Roughly chop the almonds. Remove the basil leaves from the stems and if necessary, roughly chop the rocket. 

Combine all the ingredients in a large bowl and toss with the dressing.