Recipe courtesy of Giada De Laurentiis
Arugula Salad with Grilled Fruit
Total:
8 min
Active:
4 min
Yield:
4 to 6 servings
Level:
None
Total:
8 min
Active:
4 min
Yield:
4 to 6 servings
Level:
None

Ingredients

Vinaigrette:
Salad:

Directions

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

For the Arugula Salad: 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.

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.

*Cook's Note: You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.

IDEAS YOU'LL LOVE

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Roasted Tomato, Arugula and Mozzarella Salad

Recipe courtesy of Gina Neely|Pat Neely

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Farro Salad with Radishes, Arugula and Feta

Recipe courtesy of Nancy Fuller

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Black Bean Salad

Recipe courtesy of Guy Fieri

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking