1 – 2 head of romaine coarsely chopped
3 cans apricot halves (reserve ¼ cup of liquid)
10-12 oz. goat cheese
1 cup honey
¼ cup apricot liquid
3/4 cup chopped pecans

Place the apricot halves on a hot griddle pan or grill, cut side down over medium
high heat. Grill for about 2 minutes to caramelize the sugars and brand the
apricot. Coarsely chop some of the apricot.

Warm the honey in a small pot over medium heat. Add the apricot liquid and stir to
combine.

Arrange the lettuce on a small plate. Top with apricot pieces. Drizzle with apricot
honey mixture. Top with goat cheese crumbles and pecans.