Photo: Arugula Salad with Grilled Fruit Recipe
Ingredients
Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1 shallot, minced
- 6 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Salad:
- 3 apricots, halved, stones removed, see Cook's Note*
- 1 tablespoon extra-virgin olive oil
- 3 ounces pancetta, thinly sliced
- 8 cups (7 ounces) baby arugula
- 1/2 cup coarsely chopped, skinned and toasted hazelnuts
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By GoodVanilla
Chadds Ford, PA
on July 07, 2011
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This wasn't one I would be in a rush to make again, but it was refreshing and simple to prepare. I couldn't locate apricots so I made the salad with pluots, which is a hybrid of peach and apricot. It's really sweet, maybe too sweet for this salad, particularly with the balsamic. I loved the crunch of the hazelnuts and the salty bite of the pancetta helped balance the sweetness. I will try using apricots next time as the recipe calls for.
By doreenhelene09
Brooklyn
on October 03, 2010
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What a great salad, It was lovely, the hazelnuts and the fruit I used a combination of Apricot and Plum in one. The season is over for Apricots. But it was faboulus. So tasty, and good. It was heaven. I would do it again and again. Its the perfect salad to make on a nice cool fall day. You can basicially use any type of fruit you want. Anything type goes with this. I would recommend it to anyone. Ur missing out if you haven't already made it.
By lberg918
Dacula, GA
on July 29, 2010
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I thought EVERYTHING about this salad was perfect. Tons of flavor from fresh, natural ingredients and super easy to make. This is good as a main dish salad for lunch or as a side with a simple grilled fish dinner. Another winner - thanks Giada!
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