Grilled Apricot & Endive Salad

• 1 Tablespoon Apricot Preserves
• 1 Tablespoon Lemon Juice
• 1 teaspoon Champagne Vinegar Or White Wine Vinegar
• 1/2 teaspoons Dijon Mustard
• 1/4 cups Extra Virgin Olive Oil
• 2 Tablespoons Mint Leaves, Finely Chopped
• 1 pound Endive, Sliced In Half Lengthwise, Root Intact
• 6 whole Small Apricots, Sliced In Half Lengthwise, Pitted
• 2 teaspoons Extra Virgin Olive Oil
• 4 cups Baby Spinach
• 2 Tablespoons Hazelnuts, Skinned, Toasted, Roughly Chopped
• 1 dash Alder Smoked Sea Salt, Coarsely Ground Or Regular, Flaked Sea Salt

1. For dressing, whisk together preserves, lemon juice, vinegar and mustard in a small bowl. Slowly stream in oil, whisking constantly. Season with salt and pepper. Stir in mint leaves right before serving.
2. Preheat a grill pan or outdoor grill over medium-high to high heat. Drizzle oil over cut side of endive and apricot. Season lightly with salt and pepper. Grill, cut side down, for 1-3 minutes or until charred, but still retaining its shape.
3. For serving, place baby spinach on plate and arrange grilled endive and apricots over top. Drizzle with dressing and scatter over hazelnuts. Sprinkle lightly with smoked salt, as the flavor can be overpowering, and crack over additional black pepper. Enjoy.

apricot preserves, lemon juice, vinegar, dijon mustard, ubc, mint leaves, endive, olive oil, spinach, hazelnuts, salt

Taken from tastykitchen.com/recipes/salads/grilled-apricot-endive-salad/ (may not work)