With regards to apricots, there’s both good news and bad news associated with them. On one side, they’re delicious fruits full of anti-inflammatory benefits as well as many important nutrients such as beta carotene and vitamins A, C and E; plus high concentrations of polyphenol antioxidants called flavonoids have also been proven effective against diseases including diabetes and coronary heart illness. Unfortunately though, they’re only in season from early May until July so you should get making this exquisite Grilled Apricot and Blueberry Salad today!
Grilled Apricot and Blueberry Salad on White Plate against Blue Background
What’s In The Grilled Apricot and Blueberry Salad? A lot! Tender leafy greens, herb goat cheese, grilled apricots, and fresh blueberries create one incredibly flavorful salad; when drizzled with an irresistibly sweet honey French dressing the flavors really pop! I’d also welcome any additional fruits or nuts you want to incorporate; no judgement here!
Grilled Apricot and Blueberry Salad on Blue Wood Table With Plaid Dish Towel
Honey French Dressing:
A classic Honey French dressing pairs perfectly with grilled apricots and herbed goat cheese; all it requires to create it is whisking together olive oil, high quality vinegar (white balsamic or Champagne Vinegar are two great choices), honey and salt to form one delicious dressing! For this recipe I provide two choices that should make finding this gorgeous condiment simple: white balsamic is my personal pick while Champagne Vinegar should also work great – both can easily be found!
Honey Vinaigrette in a Small Jar for use on Grilled Apricot and Blueberry Salad
Easy Ways to Grill Apricots:
Grilling apricots is very straightforward. Simply cut in half, remove pits and brush lower facet of fruit with olive oil before sear for about 2 minutes until grill marks appear – indoor grill pan can also work!
Closeup of Grilled Apricot and Blueberry Salad on White Plate
Love Summer Salads but Want Extra Recipes?
Check Out Cherry and Nectarine Salad or my Peach Salad with Caramelized Pecans as Two Great Options!
Grilled Apricot and Blueberry Salad.
Ideas and Equipment Needed: For this recipe you will require a microplane. When zesting citrus fruit it is key that only white pith emerges before moving onto another area – being mindful not to dig too deeply as this part is bitter! In addition you will require good knives as always as well as either white balsamic vinegar (my first selection), Champagne Vinegar (second option).
Candy, salty and savory combine in this summertime classic! I provide directions for outdoor or indoor grilling on a grill pan for ease of preparation.
Course:Salad and Side Dishes with American Flavor; Key Words: Grilled Apricots with Summer Salad
Servings: 4 (Salad Dressing Ingredients). I used 1/3 cup of high quality extra virgin olive oil with three tablespoons each of white balsamic and champagne vinegar and honey and sea salt and pepper to style. My salad consisted of 5 ounces of blended child greens 1/2 cup blueberries 10 mint leaves chopped 4 ounces delicate goat cheese 1/2 teaspoon lemon zest one teaspoon modern thyme leaves removed from stems (for decoration purposes only) to complete it all off nicely! For this salad the Dressing ingredients were perfect. For my Salad I used 1/3 of good high quality further virgin Olive oil which came out great, I can’t fault this recipe: it worked like magic:) for 4 servings for one salad to dress! (My). Salad ingredients used: 1/3 of what the Dressing Call for this Salad Ingredients are: 1/3 of good high-grade further virgin olive oil 3 times 4 tablespoons white balsamic or champagne vinegar 2 teaspoon honey 3 times 3 spoonful honey sea salt and pepper to seasonalitat of course). [5.ounces| 5 ounces| blended child greens | 1/2 Cup Blueberries || 10 mint Leaves chopped on their 4th, and lastly 4 Ounce delicate goat Cheese 1/2 T Lemon Zest (1 Tough Tiff). Aside:
Just before serving, add a pinch of sea salt and freshly-ground black pepper; 4 Halved Apricots that Have Been Grilled
and two teaspoons of Olive Oil as “Dresseing Prep”.
Whisk all substances and set aside.
Salad Prep W th an Outdoor Grill For best results when using an outdoor grill: clear it first before spraying with cooking oil and preheating at 450 levels F
Place greens, blueberries and mint on platter.
Use a fork to combine goat cheese with thyme, lemon zest, sea salt and freshly floor black pepper; arrange chunks of goat cheese throughout salad for added crunchiness.
Reduce apricots into halves, remove pit, brush lower facet with olive oil and place on hot grill for about two minutes or just until grill marks appear (don’t leave on for too long or they may collapse). Alternatively you could place pan on high heat for two minutes then brush lower facet of apricots with olive oil before placing them onto grill pan for two more minutes, until grill marks appear (don’t go on too long as this could collapse them!). Or for indoor grilling: Place pan on high heat for two minutes before brushing lower facet of apricots with olive oil before placing directly onto it until grill marks appear (don’t go on too long!).
Dress salad in its desired dressing. Add chopped apricots, drizzle a drop more over each one and finish by dousing everything in remaining dressing before serving!
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