Place the apricots in a small baking dish and bake for 15 to 20 minutes, or until soft. Set aside to cool.
In a high-speed or regular blender, add the roasted apricots, white wine vinegar, mustard, and garlic and process until smooth. Taste and adjust the seasonings.
Put the zucchini and dried apricots in a medium-sized bowl and add about half of the dressing. Toss to coat - adding more dressing, if desired.
Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint. Serve.