* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
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
Preparation
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
Blueberry Vinegar Instructions
In a blender container, combine blueberries, sugar and white wine vinegar
