Nothing more essential in a Thanksgiving spread than a bright, bracing salad. This one uses hearty lettuces like escarole and frisée that can stand up to their dressing so that by the time all the other dishes hit the table and everyone says grace, you’ve still got perky greens. The dressing is a spin on a classic French mustard vinaigrette that leans on apricot jam for sweetness in lieu of sugar. Toasted walnuts and tarragon, and torn dried apricots add freshness, herbiness, and crunch, all of which are highly necessary at a meal like this one. The dressing makes a bit extra so that you can have it on hand for post-Thanksgiving meals over the weekend.

*Cooks note: We tested a bunch of different apricot jams in the development of this recipe and our favorites were Stonewall Kitchen, Smucker’s, and St. Dalfour. You’ll also need it for the crazy delicious Apricot Glazed carrots, so fear not, it shall not go to waste!

**Make ahead: Dressing can be made and nuts can be toasted 3 days in advance.