COOKBOOK
CHEF BOB'S CHOPPED SALAD WITH APRICOTS, GRAVLOX AND GORGONZOLA

Chef Bob recommends apricots that are ripe but firm; they will be easier to dice. Apples or pears would be a delicious alternative. Romaine lettuce can be used in place of the Baby Gems, and fresh goat cheese can be used instead of the gorgonzola. The tartness of the cabernet vinaigrette balances the sweetness of the fruit. Serve this salad with a sliced baguette or a lovely piece of foccacia from Panorama Bakery, and you have a perfect summer lunch or light dinner.

Salad ingredients:
8 heads Baby Gem lettuces (about 8 cups when chopped)
2 medium avocados
8 small apricots
½ pound cured salmon (gravlox)
1 cup crumbled gorgonzola cheese
Hare Hollow barrel-aged balsamic vinegar (optional)

Cabernet vinaigrette:
1 small shallot, diced
1 tablespoon dijon mustard
¼ cup cabernet sauvignon vinegar
Coarse salt
Freshly ground black pepper
3/4 cup extra virgin olive oil

To make vinaigrette, place diced shallots in a small bowl. Stir in mustard and vinegar. Add a pinch of salt and a few grinds of black pepper. Drizzle olive oil into the bowl while stirring briskly with a whisk to blend. Set aside. (At serving time, remember to add the vinaigrette sparingly to the salad. Extra vinaigrette can be stored in a covered container in the refrigerator.)

For the salad, chop the lettuces and place in a large salad bowl. Cut avocados in half, remove the pit, and scoop out the flesh using a spoon. Chop into bite-sized pieces. Cut apricots in half, remove the pits, cut into bite-sized pieces. Cut the salmon into bite sized pieces. Add avocado, apricots, salmon and gorgonzola cheese to the lettuce. Pour a small amount vinaigrette over the ingredients and toss together. Add more vinaigrette as needed until ingredients are lightly coated. If desired, finish with a drizzle of aged balsamic vinaigrette. Serve immediately.