Southwest Chopped Salad with Green Chili Apricot Vinaigrette


3 heads romaine lettuce, washed, chopped
2 avocado, pitted, diced
1 cup cherry tomatoes, halved
1 small onion, diced
½ cup corn
½ cup black beans, drained
4oz gorgonzola cheese
Combine lettuce, avocado, tomatoes, onion, corn and black beans in a large salad bowl. Toss gently to mix all ingredients. Sprinkle cheese liberally over vegetables. Serve immediately

For the vinaigrette

1 cup Green Chili olive oil
½ cup Apricot balsamic vinegar
¼ cup Lavender balsamic vinegar
To make vinaigrette, combine olive oil, apricot vinegar and lavender vinegar in a small mixing bowl. Whisk together ingredients until well combined and mixture has thickened slightly.