Apricot, fennel, and goat cheese salad from Bohème Cooking: French Vegetarian Recipes (page 102) by Carrie Solomon

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  • Serves : 2 to 4

  • EYB Comments

    Goat cheese needs to be placed in the freezer for 45 minutes or up to the night before; can substitute feta or ricotta for goat cheese, white vinegar for rice vinegar, anise seeds for fennel seeds, and cider vinegar for white wine vinegar; you may use the Toasted buckwheat recipe in this book.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Goat cheese needs to be placed in the freezer for 45 minutes or up to the night before; can substitute feta or ricotta for goat cheese, white vinegar for rice vinegar, anise seeds for fennel seeds, and cider vinegar for white wine vinegar; you may use the Toasted buckwheat recipe in this book.

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