Adapted from a recipe by Chef Carole Peck
of Good News Café, Woodbury, CT
Blueberry,
Apricot and Sweet Onion Salad
- 1/2 cup (about 2 ounces)
sliced sweet red or white onion, rinsed
3/4 teaspoon kosher or sea salt
8 pitted fresh or dried apricot halves
5 tablespoons extra virgin olive oil
2 tablespoons 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 tablespoon of the
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 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.
Makes 4 servings.
Blueberry Vinegar: In a
blender container, combine 1 cup fresh or frozen blueberries,
1/2 cup granulated sugar and 2 cups white wine vinegar. Blend
until puréed; strain. Refrigerate until ready to use.
Makes about 1 cup.
Recipe and photograph are
courtesy of the US Highbush Blueberry Council. Used with permission.
.
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