Apricot Pac Choi (bok choy) Mint Salad

• 1 Tbs Honey    

• 1 tsp Dijon Mustard          

• 1 tsp Rice Vinegar     

• 10 sprigs Mint, leaves,  roughly chopped                        

• 4 ripe apricots, cut into wedges (or dried apricots chopped)  

• Pac Choi       

• Soy Sauce to taste, optional

Whisk together the honey, mustard and vinegar in a small bowl. Toss the mint and the apricots with the dressing. Core the pac choi and chop it. Toss with the apricots and dressing, and season with soy sauce if desired.

from NYT Cooking