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LITTLE GEMS WITH APRICOTS AND FETA

 LITTLE GEMS, RADICCHIO OR LETTUCES YOU LIKE
 2 SHALLOTS
 1 LEMON
 BANYULS OR CIDER VINEGAR
 OLIVE OIL
 4 APRICOTS
 1 ½ cups FETA
 FRESH MINT AND CHIVVES
1

IF NECESSARY, WASH THE LETTUCES, SPIN THEM IN A LETTUCE DRYER AND ROLL GENTLY IN A KITCHEN TOWEL. REFRIGERATE TILL READY TO USE.
PEEL AND MINCE THE SHALLOTS. PLACE IN THE BOTTOM OF YOUR SALAD BOWL WITH SALT AND PEPPER.
ADD 1 TBSP OF VINEGAR AND 1 TBSP OF LEMON JUICE. ALLOW TO SIT FOR TEN MINUTES, THEN BEAT IN ABOUT 8 TBSPS OF OLIVE OIL SWITH A WIRE WHISK.
HEAT THE BROILER AND PLACE RACK ON HIGHEST LEVEL.
SLICE APRICOTS IN HALF. REMOVE THE PITS. ARRANGE CUT-SIDE UP ON A COOKIE SHEET. DRIZZLE WITH OLIVE OIL. SALT LIGHTLY.
BROIL THE APRICOTS FOR 5 TO 10 MINUTES OR UNTIL THEY ARE SLIGHTLY CHARRED ON TOP. (TIME WILL VARY AS BROILERS VARY.)
MEANWHILE, TOSS THE SALAD WITH THE DRESSING. USING A FORK, CHIP OFF ABOUT 1 1⁄2 CUPS OF FETA INTO THE SALAD.
MINCE CHIVES AND MINT LEAVES.
WHEN THE APRICOTS HAVE BROILED, ADD TO THE SALAD. SCATTER WITH HERBS AND TOSS EVERYTHING TOGETHER.
SERVES 4