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** to assemble the salad shown in this post, reference the instructions and the additional ingredients shown below | the ingredients for the salad are not listed with the ingredients for the vinaigrette
Place apricots and vinegar in a small saucepan and bring to a boil. Boil 2 minutes. Off heat and allow to stand for 10 minutes. Strain into a small bowl, reserving apricots.
When apricots are cool enough to safely handle, finely chop. In a bullet-style blender/processor or small bowl, blend oil, Dijon, honey, and 2 tablespoons of the apricot vinegar (and orange juice if you are using). Pulse to puree or whisk to emulsify. Stir in apricots and finely chopped shallots. Salt and pepper to taste.
If you enjoy a thinner vinaigrette, wait until you are finished combining the ingredients to stream additional olive oil or what remains of the apricot vinegar. You will need to taste as you go to get both the 5acidity and consistency that you prefer.
To Assemble The Salad Shown Here
** the ingredients to assemble the salad shown here are NOT listed above
Toss 1 head of butter lettuce with 2 bunches of fresh watercress, 2 scallions thinly sliced, 1/4 cup fresh torn dill, and 1 Persian cucumber also thinly sliced. Use 1/3 of a cup of the Apricot Vinaigrette and use your hands to toss all and coat all of the butter lettuce well. Plate. Top with crumbled Feta cheese, additional Apricot Vinaigrette, and fresh cracked black pepper.