On a base of baby arugula, cut fresh apricots into eighths.
Shave fine slivers of purple onion on top.
And thin slices of sharp cheddar cheese (actually, I think a heady blue cheese would be better, but I didn’t have any).
Toast a handful of almond slivers.
Make salad dressing: dip the tip of a spoon into chipotles in adobo sauce and pull out a little sauce. Then acquire an equal amount of chinese mustard (or more, if yours isn’t spicy enough to clear your sinuses). Mix that together with 2 Tablespoons of white balsamic vinegar and 2 teaspoons of sweet red wine. Taste and make sure the adobo is present but not overpowering, and rebalance as necessary.
Throw toasted almonds on top, dress, and eat.
That sounds really tasty!
Unrelated: What happened to your RSS feed? You used to have a full feed, now it’s just partial, which is…you know. Moderately annoying. Since your blog is obviously all about my needs.