This refreshing summer salad is a delightful mix of sweet apricot slices, toasted almonds, and creamy goat cheese, all brought together by a delicate Apricot Balsamic and Roasted Almond Oil dressing. It’s light, crisp, and full of summer flavors.

I N G R E D I E N T S :

• 4 cups mixed greens (arugula, spinach, and kale)
• 1/4 cup Rocky Mountain Olive Oil Blenheim Apricot White Balsamic Vinegar
• 2 tbsp Rocky Mountain Olive Oil Roasted Almond Oil
• 1/2 cup sliced almonds, toasted
• 1/2 cup fresh apricot slices
• 1/4 cup crumbled goat cheese
• salt and pepper to taste

I N S T R U C T I O N S :

1. In a small bowl, whisk together the Apricot Balsamic, Roasted Almond Oil, salt, and pepper.
2. In a large salad bowl, combine the mixed greens, toasted almonds, apricot slices, and goat cheese.
3. Drizzle the dressing over the salad and toss gently to coat.
4. Serve immediately as a light, refreshing summer dish.