• Start with 1 small spoonful of Apricot preserves
• 1 tsp of high quality Djion mustard
• 1/4 tsp Kosher salt
• the juice of 1/2 lemon (roll the lemon with your hands to loosen the juice)
• fill the 8oz jar 1/2  full with EVOO (extra virgin olive oil)
• Shake the contents   (Taste to be sure that there is enough acid and salt to balance the oil. Adjust as necessary by adding more oil or lemon).

Wash the greens in cold water and use a salad spinner to dry. (If you have time, put them in a paper towel lined plastic bag and let them crisp in the refrigerator for at least 20 minutes). In a large bowl, toss the greens, sorrel, thinly sliced red onion, fresh goat cheese with the vinaigrette, then garnish with fresh huckleberries or blueberries.