My husband and I are creatures of habit. We have a salad with dinner (almost) every night. It’s usually spinach or mixed greens and tomatoes with a sprinkle of Parmesan cheese and sunflower seeds. It’s simple. It’s tasty. It’s routine.
Since I had mixed greens on hand, I decided to use that in place of the spinach. This salad is equally delicious using just spinach. I reduced the amount of the oil in the vinaigrette, which is nice and light and just pulls everything together. Soaking the apricots is an excellent method to plump up the fruit into soft juicy bursts of sweetness.
Place apricots in a small bowl and cover with boiling water; let stand for about 5 minutes. Drain and pat try with paper towels. Cut into small pieces, if desired.
Meanwhile, in a large bowl, whisk together the vinegar, oil, salt and pepper.
Add spinach and radicchio to bowl with vinaigrette and toss to combine. Add apricots. Serve topped with crumbled goat cheese.