INGREDIENTS:½ 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 DIRECTIONS: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 ¼-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, ½ cup sugar and 2 cups white wine vinegar. Blend until pureed; strain. Refrigerate until ready to use. SERVINGS:4 servings From:Chef Carole Peck, Good News Café, Woodbury, Conn. PHOTO CREDIT:Photo Credit: NORTH AMERICAN BLUEBERRY COUNCIL
