Carole Peck's Apricot, Bok Choy and Mint Salad

• 2 tablespoons honey
• 2 teaspoons Dijon mustard
• 2 tablespoons rice vinegar
• 20 sprigs mint, leaves only, roughly chopped
• 8 ripe apricots, pitted and each cut into 8 wedges
• 1 pound bok choy
• Soy sauce to taste, optional

1. Whisk together the honey, mustard and vinegar in a small bowl.
2. Toss the mint and the apricots with the dressing.
3. Core the bok choy, then wash, dry and chop it.
4. Toss with the apricots and dressing, and season with soy sauce if desired.

honey, mustard, rice vinegar, mint, wedges, choy, soy sauce

Taken from cooking.nytimes.com/recipes/8960 (may not work)