Mesclun and Goat Cheese Salad with Apricot Vinaigrette

This recipe comes from Rebecca Courchesne of Frog Hollow Farm.

Serves 4

1 teaspoon finely minced shallot
1 tablespoon Champagne vinegar
1 tablespoon lime juice
1/4 cup extra virgin olive oil (or to taste)
¼ cup apricot puree
Salt to taste
1/2 cup hazelnuts, toasted skinned and roughly chopped
4 ounces crumbled Bodega Goat Cheese, Fresca
2-3 sliced apricots
6 cups mesclun mix
Freshly ground black pepper

1. Place the shallot and Champagne vinegar and lime juice together in a small bowl and let sit for five to 15 minutes to mellow the flavor of the shallot.  Add the remaining ingredients, whisking to combine.  Set aside.

2. When ready to serve, toss the greens with the vinaigrette, reserving just enough to drizzle over the finished salad.  Arrange mound of greens on each of four chilled salad plates, and top with apricots, hazelnuts and Fresca. Drizzle with remaining vinaigrette and season with a twist of freshly ground black pepper. Serve immediately.

This recipe was demonstrated as part of the Market to Table events organized by CUESA, the Center for Urban Education about Sustainable Agriculture. www.cuesa.org.