/rating_on.png "1 Star")
/rating_off.png "5 Stars")
Loading...Adapted from a recipe by Chef Carole Peck, Good News Café, Woodbury, CT
Salad Ingredients
- ½ cup (about 2 ounces) sliced sweet red or white onion, rinsed
- ¾ teaspoon kosher or sea salt
- 8 pitted fresh or dried apricot halves
- 5 tablespoons extra virgin olive oil
- 2 tablespoons (recipe follows) blueberry vinegar
- 1 cup fresh or frozen blueberries
- 2 cups (packed) arugula
Blueberry Vinegar Ingredients
- 1 cup fresh or frozen blueberries
- ½ cup sugar
- 2 cups white wine vinegar
Salad Instructions
- In a bowl, combine onion and salt
- Let stand at least 2 hours (can be prepped and refrigerated up to 3 days)
- Preheat broiler or grill
- If using dried apricots, place in a bowl and cover with boiling water
- Let stand for 5 minutes
- Drain
- Arrange apricot halves on a broiler pan, skin side up
- Brush with 1 tablespoon of the olive oil
- Broil until skins begin to brown, about 3 minutes
- Cool
- Cut in ¼-inch slices
- Set aside
- To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar
- Rinse salted onion
- Drain
- In a bowl, toss arugula with half of the blueberry dressing
- Arrange on four serving plates
- In the same bowl, combine blueberries and onion
- Toss with the remaining dressing
- Arrange on serving plates, dividing equally
- Garnish with apricot strips
Number of servings (yield): 4
Blueberry Vinegar Instructions
- In a blender container, combine blueberries, sugar and white wine vinegar
- Blend until puréed
- Strain
- Refrigerate until ready to use
Number of servings (yield): About 1 cup