Winter Goat Cheese Salad Served With Apricot Dressing

• 14 cup unsalted almonds, Sliced and Toasted
• 1 large shallot (Brunoise)
• 3 tablespoons apple cider vinegar
• 4 cups Baby Spinach
• 12 napa cabbage, thinly sliced
• 14 small head radicchio, thinly sliced
• 7 tablespoons extra virgin olive oil
• 14 teaspoon fresh thyme leave
• 4 tablespoons apricot jam
• 1 pinch of sea salt & freshly ground black pepper
• 1 (6 ounce) log fresh goat cheese, cut into 8 rounds

1. Directions for cutting salad are listed next to the ingredients.
2. Preheat the oven to 350.
3. Spread the sliced almonds on a sheet pan and toast for 10 minutes, or until golden.
4. Let cool.
5. In a bowl, whisk the shallots, thyme, apricot jam, olive oil, and vinegar.
6. In a large bowl, toss the spinach, endives, radicchio and almonds together.
7. Pour the dressing over the greens and toss.
8. Mound the salad on plates, arrange 2 rounds of goat cheese on top of salad.
9. Sprinkle goat cheese with a little salt and peeper and serve.

unsalted almonds, shallot, apple cider vinegar, spinach, cabbage, head radicchio, extra virgin olive oil, thyme, apricot jam, salt, goat cheese

Taken from www.food.com/recipe/winter-goat-cheese-salad-served-with-apricot-dressing-416805 (may not work)