Easy Summer Salad

By courtneyepowell

Ingredients

• 1 c sliced jarred pickled beets, halved plus 3 T pickling juice
• 1 T sherry vinegar or red wine vinegar
• 2 t Dijon mustard
• 2 T EVOO
• salt and pepper
• 8 fresh apricots, halved and pitted
• 4 oz loosely packed spring salad greens (about 8 c)
• 2 c shredded skinless, boneless cooked chicken, from a rotisserie bird
• 2 oz soft goat cheese, crumbled (about 1/4 c)
• 2 T sliced almonds with skin, toasted

Preparation

Step 1

In a small bowl whisk together beet pickling juice, vinegar and mustard. Add oil in a slow stream, whisking until well combined. Season with salt and pepper.

Warm a grill pan over med-high heat; oil pan. Place apricots on pan, cut-sides down and cook, turning once, until grill marks form, about 2 mins. Transfer to a plate.

Divide salad greens, chicken, cheese, almonds, sliced beets and grilled apricots among 4 plates. Drizzle with reserved dressing, season with salt and pepper and serve.