Apricot & Goat Cheese Salad

Toast pine nuts over medium-high heat in a saute pan while tossing frequently to avoid burning until pine nuts are golden brown. Transfer to a bowl.

Place diced apricots in a seperate bowl. Pour enough boiling water over apricots just to cover. Wait a few minutes to rehydrate apricots. Drain and combine with pine nuts.

Add goat cheese, mint, 1 T of lemon zest, and the juice from 1/2 the lemon. Fold to combine.

Variations; Basil, arugula, watercress, spinach, tamarind, parsely, tarragon, star anise, cardamom, espresso powder, other dried fruits or nuts, ricotta, marscapone, feta, cream cheese, honey, lime, grapefruit, orange, blood orange