Maybe it's the tangy, tart fresh flavor of the apricots that soften the rich fatty texture of the yolks. Maybe it's just because I love apricot jam and homemake it whenever I can. The combination of eggs and apricot jam has always appealed to me.
So a composed salad of mixed greens, hard-boiled eggs, thinly-sliced apricots, little baby Persian cucumbers diced into crisp bite-sized pieces, and an equally-sized dice of creamy avocado, slivers of red onion and crunchy hazelnuts has just about everything I’m looking for in a salad. As long as I have the perfect dressing to finish it off.
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