Vinaigrette

1/3 C.  apricot preserves

1 large or 2 small shallots, finely chopped

1 tsp.  Dijon mustard

3 T. balsamic vinegar

3 to 5 T. extra virgin olive oil

1 to 2 T. lemon juice

Salt and pepper to taste

1 tsp.  Sugar

 

Combine all ingredients in a bowl and whisk to blend thoroughly.

 

Salad

Garlic clove

Variety of lettuce torn into bite-sizes

Bread cubes

Small tomato wedges

 

Rub garlic clove over the inside of a wooden salad bowl, add lettuce and bread cubes, season with salt and pepper and toss to blend. Drizzle vinaigrette over the salad and toss to coat.