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Arugula Salad with Grilled Fruit

Arugula Salad with Grilled Fruit
PREP TIME
4 min
COOK TIME
4 min
YIELDS
4 - 6 servings

Simply put, this dish is summer in a bowl! Use apricots or any other stone fruit like peaches or plums; red apples or figs are also a great alternative.

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Ingredients

Vinaigrette

¼
cup white balsamic vinegar
1
shallot, minced
6
Tbsp extra-virgin olive oil
½
tsp kosher salt
¼
tsp freshly ground black pepper

Salad

3
apricots (or other fruit of your choice), stones removed
1
Tbsp extra-virgin olive oil
3
oz pancetta, thinly sliced
8
cups (7 oz) baby arugula
½
cup coarsely chopped, skinned and toasted hazelnuts
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Directions

Step 1

Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.

Step 2

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.

Step 3

To serve: Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl. Add the vinaigrette and toss to lightly coat the arugula. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.

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