Chef Psilakis:Dried Fruit Salad with Thyme-Honey Vinaigrette

Serves 6


cup sliced almonds
1 cup red wine vinegar
cup raspberry vinegar
3 cloves garlic, smashed
1 clove shallot, thickly sliced
1 tablespoon Dijon mustard
1 sprig picked thyme
1 teaspoon dry Greek oregano
1 teaspoon honey, preferably thyme honey
2/3 cup extra-virgin olive oil
1/3 cup canola oil
Kosher salt and cracked black pepper
cup tart dried cherries
12 plump, dried apricots, slivered
6 dried pears, slivered lengthwise
6 dried figs, slivered
9 dates, slivered lengthwise
16 ounces baby arugula leaves
6 hearts frisee, coarsely chopped
5 ounces manouri cheese, coarsely grated


Preheat an oven to 350F. Spread the almonds on a baking sheet and toast until golden, about 10 minutes.

In a blender or food processor, combined the vinegars, garlic, shallot, mustard, thyme, oregano, and honey. Process until smooth. With motor running, slowly pour in the extra-virgin olive oil, followed by the blended oil. Season with kosher salt and pepper.

In a larger serving bowl, combine all the dried fruits, arugula, and the frisee. Toss until lightly coated with the vinaigrette. Scatter the toasted almonds and manouri on top and grind a generous amount of cracked pepper over all.