Beet and Walnut Salad

Ingredients

• 2 tablespoons apricot preserved black seedless
• 1 can beets drained sliced chopped
• 2 ribs celery chopped
• 3 tablespoons olive oil extra-virgin
• 1 teaspoon poppy seeds 
• 4  radishes chopped
• 0.5 small onion red chopped
• 1  heart romaine lettuce chopped
• 4 servings salt and pepper 
• 2 tablespoons vinegar 
• 0.5 cup walnuts chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Toast nuts in a small pan over medium heat, 3 to 4 minutes, then let them cool.
2. Combine chopped lettuce, beets, radishes, onion, celery and toasted walnuts in a shallow bowl.
3. Place the preserves into a small bowl and whisk vinegar into it.
4. Add poppy seeds to dressing if you are using them.
5. Whisk extra-virgin olive oil into the dressing and season it with salt and pepper. Dress salad and toss to coat evenly then adjust salt and pepper to your taste.