Arugula Salad with Grilled Fruit Recipe

Name: Arugula Salad with Grilled Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
For the Vinaigrette: Combine the balsamic vinegar and shallot in a small bowl.
2
Slowly pour the olive into the bowl, whisking constantly.
3
Season with salt and pepper.
4
For the Arugula Salad: Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5
Brush the apricots with the olive oil and grill for 2 minutes on each side.
6
On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
7
To serve: Place the arugula in a large salad bowl.
8
Slice the grilled apricots and add to the bowl.
9
Add the vinaigrette and toss to lightly coat the arugula.
10
Crumble the pancetta over the top and sprinkle with the hazelnuts.
11
Serve immediately.
12
*Cook's Note: You can use any stone fruit such as peaches or plums.
13
Red apples or figs are also great alternatives.

235

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup white balsamic vinegar, 1 shallot, minced, 6 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and more.

Yes, Arugula Salad with Grilled Fruit falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Arugula Salad with Grilled Fruit

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