Easy Summer Salad

• 1 cup sliced jarred pickled beets, halved, plus 3 Tbsp. pickling juice
• 1 tablespoon sherry vinegar or red wine vinegar
• 2 teaspoons Dijon mustard
• 2 tablespoons extra-virgin olive oil
• Salt and pepper
• 8 fresh apricots, halved and pitted
• 4 ounces loosely packed spring salad greens (about 8 cups)
• 2 cups shredded skinless, boneless cooked chicken, from a rotisserie bird
• 2 ounces soft goat cheese, crumbled (about 1/4 cup)
• 2 tablespoons sliced almonds with skin, toasted

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.
2. Warm a grill pan over medium-high heat; oil pan. Place apricots on pan, cut-sides down, and cook, turning once, until grill marks form, about 2 minutes. Transfer to a plate.
3. 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.

beets, sherry vinegar, mustard, extravirgin olive oil, salt, fresh apricots, salad greens, skinless, goat cheese, almonds

Taken from www.myrecipes.com/recipe/easy-summer-salad (may not work)