Normally, I don’t share my own recipes here on Earth Eats. But I am making an exception this time. This recipe is simple and delightfully suited to summer, and I hope you'll try it. Be sure to let us know what you think!
2 apricots, quartered and sliced thinly
1 fennel bulb, thinly sliced, plus a few of the feathery fronds
2 teaspoons freshly squeezed lemon or lime juice
½ teaspoon rice vinegar
1 tablespoon of olive oil
½ of a jalapeno, finely chopped
½ teaspoon salt
a few grinds of pepper
Toss all ingredients, taste and adjust seasoning as needed.
Yield: 2 servings