Apricot, Tomato, and Sesame Salad
- Cider vinegar
- Orange juice
- Olive oil
- Sesame seeds
- In a small bowl, stir together 11/2 tablespoons cider vinegar and 1 tablespoon each tahini and orange juice. Whisk in 1/4 cup olive oil and 1 tablespoon water; set aside. Chop 3 apricots and 2 tomatoes into roughly 1-inch pieces and toss with the dressing to coat. Sprinkle with 2 tablespoons sesame seeds and serve with grilled fish.
- Alon Shaya, executive chef and owner of Shaya in New Orleans