• Cooking Time:
  • Servings:
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  • 1/2 cup sliced sweet red or white onion, rinsed
  • 3/4 tsp. kosher or sea salt
  • 8 pitted fresh or dried apricot halves
  • 5 Tbsp. extra virgin olive oil
  • 2 Tbsp. blueberry vinegar (recipe follows)
  • 1 cup fresh or frozen blueberries
  • 2 cups (packed) arugula


  • 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 Tbsp. olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4-inch slices; set aside.
  • To prepare blueberry dressing: In a cup, whisk remaining 4 Tbsp. olive oil and 2 Tbsp. 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 remaining dressing. Arrange on serving plates, dividing equally. Garnish with apricot strips.
  • For blueberry vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup sugar and 2 cups white wine vinegar. Blend until pureed; strain. Refrigerate until ready to use.
  • SERVINGS:4 servings

Categories: Fruit  Salad 
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