One of our favorite things about spring is the opportunity to add more fresh vegetables to our plates, and there's no better way to serve spring produce than a delicious salad.
The best part of this recipe is the vibrant vegan salad dressing loaded with slightly spicy, tangy Dijon mustard and chopped apricots that get soaked in acidic white wine vinegar.
1/4 cup apricots, finely chopped
1/4 cup white wine vinegar
1 shallot, finely chopped
1 tsp. Dijon mustard
2 tbsp. olive oil
1 head butter lettuce, cleaned
2 bunches Upland watercress, cleaned
1 oz. feta, crumbled
1/4 cup dill, chopped
2 scallions, thinly sliced
1 Persian cucumber, thinly sliced
Place apricots in a small bowl. Bring white wine vinegar to a simmer, then pour over apricots. Let stand 10 minutes.
In a small bowl, combine shallot and Dijon. Using a slotted spoon, transfer apricot to mustard mixture. Add in 2 tsp vinegar, then mix in olive oil. Discard remaining vinegar.
Toss together remaining ingredients, then toss with vinaigrette.