Garden Greens with Bulb Onions and Pickled Apricots

For Pickled Apricots

Cut apricots in half, remove pit and cut each half into 4 wedges. Bring the water, vinegar, sugar, salt, lime zest and bay leaf to a boil, pour over the apricot wedges and allow to cool to room temperature.

For salad, wash and trim just the end from the bulb onions, split in half lengthwise and grill over medium heat, turning occasionally, until they are tender to the touch. Set aside.<