All-Season Apricot Spinach Salad

INGREDIENTS

SALAD

• ¼ cup shelled, roasted, salted pistachios
• 4 oz soft goat cheese, chilled
• 1 (14-oz) can artichoke bottoms or small artichoke hearts
• ¼ tsp freshly ground black pepper
• 12 oz fresh baby spinach
• 1 small red onion, extra-thinly sliced
• ½ cup packed fresh mint leaves
• ¾ cup Simple Apricot Salad Dressing, or to taste

DRESSING

• 1 (15-oz) can apricot halves in juice or extra light syrup
• 1/3 cup extra-virgin olive oil
• 1/3 cup white wine vinegar or white balsamic vinegar
• ½ tsp freshly ground black pepper
• 1/8 tsp sea salt, or to taste

SALAD PREPARATION

Finely chop pistachios; transfer to small bowl. Roll goat cheese into small balls. Firmly roll each cheese ball into chopped pistachios to coat. Set aside.

Drain and thinly slice artichoke bottoms. Sprinkle with pepper.

Arrange spinach, red onion, artichoke bottoms and mint leaves on a platter or individual plates. Top with the pistachio-coated goat cheese balls.

Drizzle generously with the Simple Apricot Salad Dressing or serve on the side. Serves 6 as a side salad.

DRESSING PREPARATION

Drain the apricot halves, reserving 3 Tablespoons of juice.

In a blender, add apricot halves, olive oil, vinegar, pepper, salt and the 3 Tablespoons reserved apricot juice. Cover, puree and serve. Store in a sealed jar in the refrigerator for up to 3 days. Dressing makes 1 1/2 cups.