The vinaigrette needs to chill for a bit. You can toast the walnuts, or not.
3 apricots, halved
1 T balsamic or red wine vinegar
1 small clove garlic, chopped
1 T fresh thyme, or 1 t dried thyme
1 to 2 T olive oil
8 c lettuce greens
3 or 4 apricots, sliced
4 oz goat cheese
1/4 chopped walnuts, coarsely chopped
1. In a food processor or blender, combine the apricot halves, vinegar, water, garlic, and thyme. Blend until smooth. Add 1 T olive oil and blend for another 15 seconds or so. Add another 1 T of olive oil if you want it creamier. Chill.
2. Place lettuce greens in a serving bowl. Crumble goat cheese into salad, then add the additional apricot slices and walnuts.
3. Add the chilled apricot vinaigrette and toss gently to combine.