Preheat the oven to 350 degrees F. Spread the almonds on a rimmed baking sheet and bake, tossing occasionally, until golden brown, 8 to 10 minutes. Cool.
In a large salad bowl whisk together the ale, maple syrup, olive oil, orange juice and zest and some salt and pepper.
Toss the kale, almonds and apricots with the vinaigrette. Serve on salad plates.
Recipe courtesy of Nancy Fuller