Arugula Salad with Grilled Fruit

Recipe courtesy Giada De Laurentiis, 2008

Show: Everyday ItalianEpisode: Great on the Grill

Recipe categories: Arugula, Apricot, Nuts,
more
- Dish : Salad
- Technique : Grilling
- Season : Summer

recipe
ratings & reviews(8)

Picture of Arugula Salad with Grilled Fruit Recipe

Photo: Arugula Salad with Grilled Fruit Recipe

Rated 4 stars out of 5

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Total Time:: 8 min
Prep: 4 min
Cook: 4 min

Yield:: 4 to 6 servings

Level:: --

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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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Read all 8 reviews

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.

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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.

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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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