Blueberry, Apricot and Sweet Onion Salad
From the U.S. Highbush Blueberry Council. 1/2 cup (about 2 ounces) sliced sweet red or white onion 3/4 teaspoon kosher or sea salt 8 pitted fresh or dried apricot halves 5 tablespoons extra-virgin olive oil, divided 2 tablespoons (recipe follows) blueberry vinegar 1 cup fresh or frozen blueberries 2 cups (packed) arugula In a bowl, … Continue Reading →