Click To Go Back To Recipe List

GRILLED APRICOTS, ARUGULA, VIDALIA ONION AND BLUEBERRY SALAD

Blueberry Vinegar:
1 cup fresh or frozen blueberries
½ cup sugar
2 cups white wine vinegar, warmed.

I Vidalia onion
1 tbsp. coarse salt.
¼ cup chopped fresh basil
juice of 1 lemon
2 tbsp. extra virgin Filippo Berio® Olive Oil
½ pint fresh blueberries
2 bunches arugula, washed
1/3 cup vegetable oil
4 fresh apricots, grilled, slied ¼” thick

Method

1. To make the blueberry vinegar, puree the blueberries and sugar with the warmed vinegar in a food processor or blender and strain through a fine mesh strainer. Pour into glass bottles or jars and keep in the refrigerator until ready to use.
2. Peel the onions and cut into paper thin slices. Place in a shallow dish and sprinkle with the coarse salt, followed by the basil, lemon juice and Filippo Berio® Olive Oil. Cover the dish and marinate in the refrigerator for at least 2 hours or up to 3 days.
3. Remove the onions from the refrigerator for at least 2 hours or up to 3 days.
4. Remove the onions from the refrigerator and toss them and their marinade with the fresh blueberries in a serving bowl. Add the arugula.
5. Whisk together ½ cup of the blueberry vinegar with the ¾ cup vegetable oil, and pour the vinaigrette over everything in the bowl. Toss again and serve.