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Hi--
My hubby cut this recipe out of our newspaper...I tried it a few nights ago and it is really great!! Hope you enjoy it as much as we did!!
I have also included my recipe for blueberry vinegar.
hugs,
peg
Blueberry, Apricot and Onion Salad
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, divided
2 TBSP blueberry vinegar**
2 cups packed arugula (I just used field greens mixture)
1 cup fresh or frozen blueberries
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; cover with boiling water; let stand 5 minutes; drain. Arrange apricots on broiler pan, skin side up; brush with 1 TBSP olive oil. Broil until skins begin to brown, 3 minutes. Cool; cut in 1/4 inch slices; set aside.
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 (or field greens) 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.
Recipe source: The Palm Beach Post newspaper
** I had some blueberry vinegar that I had made previously. I am not sure if you can buy blueberry vinegar in the stores or not, but maybe you could substitute raspberry vinegar.
Here is my recipe for blueberry vinegar if you are interested.....you just need to make it up at least 12 days in advance.
Blueberry Vinegar
(You could use this recipe for blackberry vinegar by using blackberries instead of blueberries)
1-1/2 cups red wine vinegar
1 jar with lid
3 cups fresh or frozen blueberries, divided
1 cup sugar
two (10-oz) or four (5-oz) bottles ... I saved my old soy sauce bottles (they work great)
1. Pour the 1-1/2 cups of red wine vinegar into the jar.
2. Add 1 cup of the blueberries to the jar and stir well. Screw the lid on the jar and leave in a cool place for 4 days.
3. After 4 days, strain the vinegar into a bowl. Be careful not to press the fruit thru the strainer or the vinegar will be cloudy. Return the vinegar to the jar.
4. Stir in another cup of blueberries into the vinegar. Replace the lid and leave for 4 more days. Repeat straining process again after the 4 days, add the remainder of the blueberries and leave for another 4 days.
5. After the last 4 days, strain the vinegar into a saucepan. Add the 1 cup of sugar and stir over low heat until it dissolves. Boil the vinegar for 5 minutes, skimming the scum off the top, and leave to cool.
6. Let the vinegar cool and pour into the bottles. Seal the bottles with corks or other vinegar-proof lids.
NOTE:
You can make raspberry vinegar the same way by using white wine vinegar instead of red wine vinegar and using fresh or frozen raspberries instead of blueberries....following the same directions.
My hubby cut this recipe out of our newspaper...I tried it a few nights ago and it is really great!! Hope you enjoy it as much as we did!!
I have also included my recipe for blueberry vinegar.
hugs,
peg
Blueberry, Apricot and Onion Salad
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, divided
2 TBSP blueberry vinegar**
2 cups packed arugula (I just used field greens mixture)
1 cup fresh or frozen blueberries
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; cover with boiling water; let stand 5 minutes; drain. Arrange apricots on broiler pan, skin side up; brush with 1 TBSP olive oil. Broil until skins begin to brown, 3 minutes. Cool; cut in 1/4 inch slices; set aside.
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 (or field greens) 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.
Recipe source: The Palm Beach Post newspaper
** I had some blueberry vinegar that I had made previously. I am not sure if you can buy blueberry vinegar in the stores or not, but maybe you could substitute raspberry vinegar.
Here is my recipe for blueberry vinegar if you are interested.....you just need to make it up at least 12 days in advance.
Blueberry Vinegar
(You could use this recipe for blackberry vinegar by using blackberries instead of blueberries)
1-1/2 cups red wine vinegar
1 jar with lid
3 cups fresh or frozen blueberries, divided
1 cup sugar
two (10-oz) or four (5-oz) bottles ... I saved my old soy sauce bottles (they work great)
1. Pour the 1-1/2 cups of red wine vinegar into the jar.
2. Add 1 cup of the blueberries to the jar and stir well. Screw the lid on the jar and leave in a cool place for 4 days.
3. After 4 days, strain the vinegar into a bowl. Be careful not to press the fruit thru the strainer or the vinegar will be cloudy. Return the vinegar to the jar.
4. Stir in another cup of blueberries into the vinegar. Replace the lid and leave for 4 more days. Repeat straining process again after the 4 days, add the remainder of the blueberries and leave for another 4 days.
5. After the last 4 days, strain the vinegar into a saucepan. Add the 1 cup of sugar and stir over low heat until it dissolves. Boil the vinegar for 5 minutes, skimming the scum off the top, and leave to cool.
6. Let the vinegar cool and pour into the bottles. Seal the bottles with corks or other vinegar-proof lids.
NOTE:
You can make raspberry vinegar the same way by using white wine vinegar instead of red wine vinegar and using fresh or frozen raspberries instead of blueberries....following the same directions.