Mixed Greens with Apricot Vinaigrette and Almonds

"I used apricot preserves to sweeten a basic vinaigrette," says Bobby.
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  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 to 6 servings
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3 tablespoons champagne vinegar

1 heaping tablespoon apricot jam

Kosher salt and freshly ground pepper

1/4 cup extra-virgin olive oil

8 cups mixed baby greens (about 5 ounces)

1/4 cup slightly toasted sliced almonds


  1. Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
  2. Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.