Divide lettuce equally between 8
wine glasses with short stems. Drain apricots thoroughly and cut
each half into 4 pieces, reserve syrup or juice for drinks, etc. Transfer apricots to a mixing
bowl, cut each tomato into eights. Trim spring onions then chop into
short lengths, add tomatoes and onions to apricots in bowl. Gently mix in chives, parsley and
all 3 varieties of nuts. Coat with salad dressing, whisked
with the tarragon. Toss with 2 spoons then transfer
equal amounts to the glasses. Shower with washed mustard and
cress.
Serves 8
A very pretty starter, glowing with
color and light enough to be followed by a substantial meal.
