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Fruit and Nut Salad with Mixed Greens and Pickled Raisins

By Pete Evans From Moveable Feast Season 3, Ep.12
Scott Phillips

Servings: 8


  • 1/3 cup white balsamic vinegar
  • 2 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 Tbs. yellow mustard seeds
  • 2 tsp. honey
  • Kosher salt and freshly ground black pepper
  • 1/2 cup golden raisins
  • 1/4 cup raisins
  • 1/2 cup extra-virgin olive oil
  • 12 cups (8 oz.) mixed greens, such as arugula, spinach, and mustard greens
  • 2 fresh apricots (or 4 dried), thinly sliced
  • 1/3 cup walnuts, toasted and coarsely chopped
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup sunflower seeds, toasted


  • In a 2-quart saucepan, combine the vinegar, 1/4 cup water, thyme, bay leaves, mustard seeds, honey, 1 tsp. salt, and 1/4 tsp. pepper. Bring to a boil, remove from the heat, and add the raisins. Let plump for 5 minutes. Slowly drizzle in the oil, whisking continuously, until the mixture is emulsified. Adjust the seasoning if necessary. Set aside.
  • Put the greens, apricots, walnuts, almonds, and sunflower seeds in a large bowl. Add enough of the dressing to just coat and toss to combine. Adjust the seasoning and serve with the remaining dressing on the side.


Recipe adapted from Moveable Feast with Fine Cooking.


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