Goat Cheese Apricot Salad

• 8oz. Silver goat cheese - Cheese Case
• 1 cup chopped pecans - Bulk Aisle 5
• 1-1 & 1/2 cups dried apricots - Packaged Bulk
• Earthbound mixed greens, for four - Produce

For the vinaigrette:

• 1/3 cup Napa Valley extra virgin olive oil - Aisle 3
• 3/4 Tbsp. Bionaturae balsamic vinegar - Aisle 3
• 1/2 tsp. Woodstock Farms organic Dijon mustard - Aisle 3
• 3-4 Tbsp. Kentucky honey - Aisle 2
• Salt & pepper, to taste - Bulk Herbs & Spices

Preheat the oven to 350 degrees fahrenheit and slice the goat cheese into 4, 2oz. servings. Firmly roll all sides of the goat cheese in the chopped pecans. Put on a baking dish and place back into the fridge, to stay firm. Slice the apricots in half. Make the vinaigrette with 2 parts olive oil, about 1/2 tsp. Dijon mustard, salt & pepper to taste and just enough honey to give the whole thing a slight sweetness. After whisking the vinaigrette, put the nut-crusted goat cheese into the preheated oven. Toss your mixed greens with some of the vinaigrette. After about 5 minutes, the goat cheese should be ready to go.....just put it on top of some of the greens on individual plates and sprinkle with some of the dried apricots around.