1. Mix the first ingredients in a small bowl suitable for serving. In some cases it may be desired to sauté the apricot in olive oil to soften it.
2. Wash and break off individual leaves of Romaine to make 8 or more spears for dipping in the sauce. Trim the limper ends of the leaves so it isn't too floppy.
3. Serve on a plate with the dipping bowl in the middle of the table for a convivial salad experience.
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