3 tablespoons Champagne vinegar
1 heaping tablespoon apricot jam
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
3 ounces baby mixed greens
1/4 cup lightly toasted sliced almonds
Whisk together vinegar and jam in a small bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified. Put greens in a large bowl, toss with vinaigrette, divide among the plates, and top with almonds.