Vegan Lemon, Arugula, & Apricot Side Salad:

Hey all! Happy Monday! I got back from Fort Lauderdale late last night, and I'm trying to get moving on this Bar prep stuff. I had another great weekend. We took a road trip to South Florida for my friend Liza's law school graduation party, and the weekend was full of fun and friends. Her party was full of delicious food, from gourmet grilled veggies to roasted artichokes and tomatoes. Did I mention that there were bottomless mimosas as well?...Coupled with beachfront views and an after party at the pool?...Clearly we all had a great time.

Anyways, I have so much to post. I will get to it. I promise. I have tons of new recipes that I can't wait to share, and I can't wait to finish writing my post that I've started on everything that has been going on in my life recently. It has been a whirlwind.

In the meantime, though, this salad is amazing. This was the first time that I can remember eating apricots (absent being in jam or in cookies), and I have to admit, I'm a little enamored. They're delicious and fresh, and they have a sweet yet tart flavor that pairs so well with the arugula and sesame oil in this salad. Serve with toasted baguette bread if you have it.

Ingredients:

2 cups baby arugula

3 apricots, thinly sliced

1 to 1 1/2 tbsp. sesame oil

2 tsp. lemon juice (or to taste)

1/4 tsp. Kosher salt

Instructions:

Add all of the ingredients to a salad bowl. Toss to coat.