Ingredients:
For the Dressing (makes about 1 cup):
3 apricots, peeled and seed removed
6 – 7 fresh mint leaves
3 teaspoons honey
4 Tablespoons white balsamic vinegar (or champagne or red wine vinegar)
¼ cup olive oil
salt and pepper, to taste
For the Salad (adjust amounts according to your liking):
Fresh arugula (about 1 cup per plate)
Apricots, halved, seeded and sliced (about ½ to 1 apricot per plate)
Mint leaves (just a few per plate)
Small heirloom tomatoes, halved (or cherry tomatoes; a few pieces per plate)
Small cubes of French Feta (or any Feta cheese you like; a few pieces per plate)
Thinly-sliced red onion
Candied pecans
Source, details, tips and full instruction at: lemonsandanchovies.com
