by Caroline
Our backyard was full of this:
And our fruit CSA had brought us all these:
And so I decided to combine them into this:
Arugula and Apricot Salad
Serves one; adjust amounts according to taste (and your supplies)
Several handfulls of arugula, torn into bite-sized pieces
1 apricot, sliced thinly
6-8 toasted pecan halves
about half an ounce of sharp cheddar cheese (use a vegetable peeler to get thin shavings)
a drizzle of your favorite vinaigrette
Toss all the ingredients together until nicely dressed. Serve.