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Wow what a winner from the kitchens of  nosphaer. This sexy sassy salad won Nosphaer the completion. Congratulations Nospaer.

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I finally pieced together what all I had us use in this salad. For a little competition, we did an appetizer salad cook-off. My group-mates accepted my idea here, which was not a constant; my original thought was to use walnut oil, in place of olive, cherries in the stead of apricots, and chevre instead of feta. My only second-guessed change I made was the feta, but it worked!

Ingredients

1 head Butter Lettuce (depending on the size, you may use more or less, but I can't guarantee this)
1 tbsp. Extra Virgin Olive Oil
3 tbsp. White Balsamic Vinegar
Sea salt to taste
2 tbsp. Fresh Basil, julienned
Black Pepper
1/4 cup Dried Mediterranean Apricots, roughly julienned
Black Balsamic
1/4 cup Shelled Pumpkin Seeds (pepitas)
1/4 cup Feta Cheese, crumbled largely
Orange Zest, in strips

Preparation

Disassemble the lettuce, discarding tough leaves or drastically pale or wilted leaves. Pat or spin them dry for the best flavor. Slice the leaves into bite-sized pieces, vaguely eighths, with consistency. In a large mixing bowl, whisk or whip together your olive oil, white vinegar, and salt. Gently toss in the basil and stir gently. Toss the lettuce in this simple vinaigrette and gently pour away the excess.

Meanwhile, heat a small sauté pan or skillet to high heat and toast your pepitas in it to a browned tone with a light crunch but minimal burnt, bitter flavor. Toss these in with the lettuce, after pouring off excess vinaigrette.

In a small skillet, heat the apricots to medium heat, or a lively simmer, with just enough balsamic to cover the julienned apricots. Poach the apricots until the black balsamic has thickened and taken on a nearly syrupy thickness, but significantly thinner. Pour these into a separate bowl to cool.

In a bushel or mound design, arrange the lettuce, tossed with pepitas. Crumble the feta over this base or place the crumbles about it. Drizzle the reduced balsamic in wispy lines or elegant streaks, particularly contrasting the black of the balsamic with the blankness of the feta. Place some poached apricots evenly among the salad, arranging them to complement bare or simple areas of the salad. Finally, place a small crown of bright orange zest atop the salad, at its center or highest peak.

Let me know if you try this original salad, and tell me if you enjoyed it. I hope it'll be tried and loved by many!

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being