Mix together all ingredients in the dressing. It’s usually easiest to put these in a jar and shake vigorously.
Slice the apricots in half and remove the pit. Toss in vinaigrette to coat. Over a medium grill, cook until heated through, but still firm, about 3 minutes per side.
To assemble the salad, toss frisée with bacon and Seahive and dressing to taste (about a quarter cup). Add apricots and serve.