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.