Cobb Salad with Apricot Dressing

  • 2 cups mixed baby greens (kale, mizuna, mesclun), rinsed
  • ½ cup cherry or grape tomatoes
  • 2 asparagus spears, cut into 2 inch pieces
  • 2 red radishes, cut into thin rounds
  • 1 hard-boiled pastured egg, diced
  • 2 ounces, raw cheddar cheese, cubed
  • ¼ cup extra virgin olive oil
  • 1 shallot minced
  • 1 tbsp. apricot preserves
  • 3 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1 naturally cured bacon slice, cooked until crispy and minced

Put baby mixed greens into a large mixing bowl. Add cherry tomatoes, asparagus, and radishes. Toss in diced egg and cheddar cheese. Whisk olive oil, shallot, apricot preserves, and apple cider vinegar. Season the dressing with salt and black pepper to taste. Drizzle Apricot Dressing on top of salad. Garnish with minced bacon bits.