Brandnetelsalade

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100 gr gedroogde abrikozen
500 gr jonge groene brandneteltopjes

Week de abrikozen een nacht in lauwwarm water en snijd ze de volgende dag
in smalle reepjes.
Pluk met handschoenen aan jonge malse brandnetels, was ze zorgvuldig en
laat de gewassen blaadjes nog een half uur in lauw water staan om de
'brand' kwijt te raken.
Sla ze daarna zorgvuldig droog en snijd de blaadjes, die net als
spinazieblaadjes zijn opgerold, in fijne reepjes.
Vermeng het fijngesneden brandnetelblad met de eveneens fijngesneden
abrikozen en voeg vlak voor het serveren een dressing naar keuze of
slasaus toe.