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 ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.