Ingredients

• 3 tablespoons champagne vinegar
• 1 heaping tablespoon apricot jam
• Kosher salt and freshly ground pepper
• 1/4 cup extra-virgin olive oil
• 8 cups mixed baby greens (about 5 ounces)
• 1/4 cup slightly toasted sliced almonds

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Instructions

1. Whisk together the vinegar and jam in a small bowl and season with salt and pepper. Slowly whisk in the olive oil until emulsified.
2. Put the greens in a large bowl, toss with the vinaigrette and top with the almonds.
3. Photograph by Steve Giralt