Salad of Arugula and Apricots

This is a bright and sweet combination that was (once again) inspired by my weekend in California.  Arugula, dried apricots, tomatoes and green olives.  Topped with a blue/goat cheese, this is a wonderful sweet/tart combination of ingredients that is a thoroughly refreshing palette cleanser, dressed with lemon and extra-virgin olive oil.

serves 4

10 oz. package baby arugula

1/3 cup slivered dried apricots

1/2 pt grape tomatoes, cut in half lengthwise

2 tbls pitted green olives such as picholine

4 oz. crumbled goat cheese  or blue goat, if available

2 tbls olive oil

juice of half a lemon

1 tsp agave nectar or honey

salt and pepper to taste.

Combine ingredients in large mixing bowl and top with (in this order) lemon juice, agave (drizzle over the top) and olive oil.  Toss and add salt and pepper.

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