Especially good on salads of Asian greens or any salad that has pork or lamb in it.
Whisk together in a medium bowl or shake in a jar with a tight-fitting lid until smooth:
      1/4 cup apricot nectar
      3 tablespoons balsamic vinegar
      3 tablespoons minced dried apricots
      3 tablespoons coarsely chopped fresh parsley
      2 teaspoons minced garlic
      2 teaspoons whole-grain mustard
      1 teaspoon sugar
      Salt and cracked black peppercorns to taste
Add in a slow, steady stream, whisking constantly, or add to the jar and shake until smooth:
      1/4 cup olive oil
Taste and adjust the seasonings. Use immediately or cover and refrigerate.