Lamb Salad with Honey, Apricot and Mint Dressing

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Ingredients:

Colourful mixed greens, spinach, red leaf, green leaf lettuce etc

Red onion, cut into rings

Fresh tomato, cubed

Cooked Alberta Lamb, cut into juliennes

Alberta goat cheese, crumbled

Dressing:

1 small red onion, finely minced

1 tbsp Dijon mustard

3 tbsp liquid honey

½ cup dried apricots soaked in warm water 

½ cup white wine vinegar

Method:

1. Present on a plate in the same order as the ingredients, dress with dressing and garnish with fresh mint.
2. Put all the dressing ingredients into a blender, mix.
3. Slowly add 1 ½ cups olive oil.
4. Stir in some chopped mint.
5. Season with salt and pepper.

Recipe courtesy of Chef Darren Nixon