Chef Dawn Hedges Salad

Forage Forest Salad


1 head of leaf lettuce
2 oz mixed salad greens
2 cups dried apricots
1 cup silvered almonds
1 cup cheese curds
1/2 cup chopped red onions
1/2 cup orange juice
6 tablespoons red wine vinegar
4 tablespoons of honey
6 tablespoons Dijon mustard
4 tablespoons olive oil


  1. Wash and chop one head of leaf lettuce into bite sized pieces.
  2. Add 2 oz. mixed salad greens, 2 cups dried apricots, 1 cup slivered almonds, 1 cup cheese curds, ½ cup chopped red onions and mix well.
  3. In a separate container, mix ½ cup orange juice, 6 tablespoons red wine vinegar, 4 tablespoons of honey, 6 tablespoons Dijon mustard and 4 tablespoons olive oil. 
  4. Whisk briskly until all ingredients are blended. 
  5. Just before service, drizzle the citrus vinaigrette on top of the salad.