You all know I don't cook much, but this sounded good. *Linda*


3 tablespoons coarsely chopped raw nuts, such as pistachios, hazelnuts, walnuts or almonds

3-ounce log soft fresh goat cheese, at room temperature, cut into 4 equal rounds

3 fresh apricots, pitted

2 teaspoons cider vinegar or white wine vinegar

3 tablespoons extra-virgin olive oil

1 tablespoon minced shallot

1/4 teaspoon salt, or to taste

1/2 teaspoon ground black pepper, or to taste

1 bunch watercress, thick stems trimmed, coarsely chopped

1 large Belgian endive, cored, leaves thinly sliced lengthwise

Place the chopped nuts in a bowl. Gently press both sides of each cheese round into the nuts to adhere. Set aside.

Finely dice 1 of the apricots. Place the diced apricot in a bowl and use the back of a spoon to mash it. Add the vinegar and mix well. Whisk in the olive oil and shallot, then season with salt and pepper. Set aside.

Thinly slice the remaining apricots. In a large serving bowl, toss the sliced apricots, watercress, endive and apricot vinaigrette. Alternatively, arrange the ingredients on a serving platter. Taste and adjust seasoning. Top each serving with a nut-crusted cheese round.

— Recipe from Jackie Newgent’s “Big Green Cookbook,” Wiley, 2009)

(Message edited by tlraz on July 29, 2009)