Trelio's Stone Fruit Salad w/ Apricot-Ver Jus Dressing

Ingredients

Apricot-Ver Jus Dressing:

3 ea   Apricots, Sliced

2 ea    Dried Apricots

1 ea    Shallots, Sliced

1 T       Blended Olive Oil

1/4 c    Brandy

1 t        Dijon Mustard

1/2 c    Ver Jus (Green)

1/2 c    Blended Olive Oil

1/4 c    Extra Virgin Olive Oil

Salt and Black Pepper

Salad:

4 ea     Handfuls of Organic Field Green Mix

1/2 c    Goat Cheese, Crumbled

1/2 c    Roasted Almonds (chopped, roasted in a pan for a few min)

4 ea     Prosciutto Slices Cut into Ribbons

8 ea     Plums, Plouts or Apricots sliced into Wedges

Instructions

Dressing:

Place a medium sauce pan on medium low heat and sauté the shallots in a tablespoon of olive oil until tender. Add the sliced apricots and continue sautéing for an additional three minutes or until tender. Do not allow caramelizing. Add the brandy and dried apricots, reduce to au sec (almost dry).

Place the contents of the sauté pan into a blender with the dijon mustard and ver jus. Puree contents of the blender while slowly adding adding the oils. Season with salt and pepper to taste. Chill completely before serving.

Note: you can purchase the ver jus at Whole Foods.

 Salad:

Toss lettuce mix with prosciutto and dressing and place in the center of four plates. Garnish with a drizzle of the dressing, almonds, goat cheese and wedges of the plums and pluots.