Tonight I made a salad of sliced apricots, chèvre, and walnuts. Such seemingly inharmonious ingredients caused my Tuscan hubby to ask me if this was a ‘real’ recipe. To which I replied, ‘It’s French.’ How sly am I, right? It instantly became a proper legitimate dish, my salade d’abricot. Slice the fruit, crumble or chunk in the cheese, toss with the walnuts, a drizzle of extra virgin olive oil and fresh ground pepper.