Grilled Apricot and Blueberry Salad
Sweet, salty, and savory, this salad will be a summer favorite! I offer instructions for grilling outdoors or indoors on a grill pan.
Servings 4 servings
Ingredients
Salad Dressing:
- ⅓ cup good quality extra virgin olive oil
- 3 tablespoons white balsamic or champagne vinegar
- 2 tablespoons honey
- sea salt and pepper to taste
Salad:
- 5 ounces mixed baby greens
- ½ cup blueberries
- 10 mint leaves, chopped
- 4 ounces soft goat cheese
- ½ teaspoon lemon zest
- 1 teaspoon fresh thyme leaves, stripped from stems
- small pinch of sea salt and freshly ground black pepper
- 4 apricots, halved and grilled
- 2 teaspoons olive oil
Instructions
Dressing Prep"
- Whisk together all ingredients, set aside
Salad Prep
- If using an outdoor grill: clean grill, spray, and preheat to 450 degrees
- Place greens, blueberries and mint on platter
- Use a fork to combine goat cheese, thyme, lemon zest, sea salt and freshly ground black pepper, place chunks of goat cheese throughout salad
- Cut apricots in half, remove pit, brush cut side with olive oil and place on hot grill for about 2 minutes or just until grill marks form (don't leave them on too long or they will fall apart). If grilling indoors: place pan on high heat for two minutes. Brush cut side of apricots with olive oil. Add apricots to grill pan for 2 minutes or until grill marks form.
- Dress salad and toss reserving a little dressing. Add apricots to salad and drizzle a little dressing over each apricot. Serve.