Serves 4

INGREDIENTS

• 4 ripe apricots
• 2 tablespoons (30 ml) simple syrup
• 1 lemon, for zest and juice, divided use

For the salad

• Juice of the lemon
• 1 tablespoon (15 ml) champagne vinegar
• ½ teaspoon (2.5 ml) good balsamic vinegar
• ½ teaspoon (2.5 ml) dried minced shallots
• Sea salt and freshly ground pepper to taste
• 3 tablespoons (45 ml) extra virgin olive oil
• 2 cups (40 g) fresh arugula, well washed and dried
• 2 tablespoons (30 ml) sliced almonds

DIRECTIONS

1. Cut the apricots in half and remove the pit, then slice the halves into thin rounds.
2. Drizzle the rounds with the honey and sprinkle with the lemon zest.
3. Put the apricots in a single layer into a vacuum pouch and vacuum seal on high, if using a chamber vacuum sealer. (Use the ‘Normal’ and ‘Moist’ settings on a suction vacuum sealer, but watch carefully and force the seal before any liquid rises into the suction chamber. See these instructions for tips.)
4. In a small bowl, mix together the lemon juice, vinegars, shallots salt and pepper and let it marinate for a few minutes for the flavors to combine.
5. Whisk in the olive oil in a steady stream.
6. Put the arugula into a salad bowl, drizzle the dressing over the leaves, and toss to lightly coat.
7. Open the pouch and remove the apricot slices. Arrange them on four chilled salad plates, top each with a mound of dressed arugula, and sprinkle the sliced almonds over the plates.