Ingredients
Scale
For the Honey Chipotle Apricot Vinaigrette:
- 1/4 cup apricot puree (see notes)
- 2 Tablespoons white balsamic vinegar
- 2 Tablespoons white wine
- 2 Tablespoons honey
- a pinch of garlic powder
- a pinch of chipotle powder (or to taste)
- 2 Tablespoons extra virgin olive oil
For the salad:
- Fresh chopped lettuce
- Fresh apricots, pitted and cut in quarters
- Cooked chicken, chopped
- Thinly sliced Vidalia onion
- Toasted sliced almonds
- Goat cheese crumbles
- Fresh edible flowers, for garnish (if desired)
Instructions
- To make the dressing: pour all ingredients except the oil in a bowl and whisk to mix. Add the oil in a thin drizzle while whisking. Store leftovers in an airtight container in the fridge.
- To make the salad: fill your salad bowl or plate with lettuce (or your greens of choice). Tuck in fresh apricots all over, sprinkle with chicken, add some onion slices here and there and then top with almonds, goat cheese and garnish with flowers.
- Drizzle with the dressing and enjoy!
Notes
To make the apricot puree: In a medium saucepan, add 6 lb. of pitted apricots and 1 cup water. Cook over medium heat until the apricots get very soft. Let cool, then puree in a blender. Use in drinks, sauces, and salad dressings.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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