The sharp-tasting radicchio in this spinach salad pairs well with the sweetness of apricots and the creaminess of goat cheese.
Place apricots in a small bowl, and cover with boiling water; let stand 5 minutes. Drain, and pat dry with paper towels.
Meanwhile, in a large bowl, whisk together vinegar and oil; season with salt and pepper.
Add apricots, radicchio, and spinach to bowl with dressing; toss to combine. Serve topped with goat cheese.