Grilled Apricot and Watercress Salad Recipe

This summer, supercharge your traditional BBQ, picnic and poolside cocktail recipes with cocoa. Cocoa-inspired comfort foods such as BBQ baked beans, spiced corn, flatbread pizza, and wings are simply more decadent when paired with a hint of cocoa and chocolate, adding a unique depth of taste.

Today’s guest post recipe is courtesy of THE COCOA EXCHANGE™’s POD & BEAN.

Grilled Apricot and Watercress Salad Recipe

4 medium apricots, halved and pit removed
3 tbsp extra virgin olive oil
3 tbsp POD & BEAN™ COCOA RASPBERRY BALSAMIC GLAZE
1 tbsp POD & BEAN™ BLACKBERRY CHIPOTLE SAUCE
1 small shallot, minced
1 small head green leaf lettuce, washed and torn into 1-inch pieces
1 large bunch of watercress, washed, dried, and cut into 1-inch length pieces
4 oz. Grana Padano or Parmigiano Reggiano cheese, shaved into thin slices
3/4 cup pine nuts or macadamia nuts, toasted and chopped
salt and pepper, to taste

Directions

1. Heat a grilling plate over a stovetop burner or preheat a grill.
2. Brush cut side of apricots with 1 Tbsp. olive oil and sprinkle with salt/pepper; grill on the cut side, until seared but intact (about 2 minutes).
3. Whisk remaining olive oil, balsamic vinegar, blackberry chipotle sauce, and shallot together in large bowl; season to taste with salt and pepper.
4. Add lettuce and watercress in a large bowl, toss with oil mixture and adjust seasonings with salt and pepper.
5. Divide salad among individual plates; top each with 2 apricot halves, cheese and nuts. (Note: shaving a block of cheese with a vegetable peeler lets you create a long, thin slice that is visually beautiful and brings a salty contrast to the sweet grilled fruit).

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