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.