This salad celebrates some of California's most popular foods: luscious avocados, chewy dried apricots, crunchy almonds, creamy goat cheese, and of course, beautiful baby greens!
When you buy dried organic apricots, you may be surprised to see that they're brown instead of bright orange. Organic apricots aren't treated with sulfur preservatives, so even though they're not so pretty, they taste great.
5-6 cups (about 4 ounces) Earthbound Farm Organic Mixed Baby Greens
1/4 cup whole tarragon leaves
About 1/4 cup Lemon Vinaigrette (or your favorite vinaigrette dressing)
1/4 cup sliced almonds, toasted
1/2 cup (2 ounces) crumbled mild semisoft goat cheese or feta cheese
1/2 ripe avocado, preferably Hass
8 dried apricots, each cut into 3-4 strips
Just before you plan to serve the salad, place the greens and the tarragon in a large salad bowl and toss to combine. Add 3 tablespoons of the vinaigrette. Toss to lightly coat the leaves, then taste to see if more dressing is needed.
Transfer the greens to a platter or individual salad plates. Scatter the almonds and cheese on top of the greens.
Peel the avocado and discard the pit. Cut the avocado lengthwise into thin slices. Arrange the slices around the edge of the platter or plates. Sprinkle the apricots over the salad. Serve immediately.
