Adapted from a recipe by Chef Carole Peck of Good News Café, Woodbury, CT.

Blueberry, Apricot and Sweet Onion Salad

1/2 cup (about 2 ounces) sliced sweet red or white onion, rinsed
3/4 teaspoon kosher or sea salt
8 pitted fresh or dried apricot halves
5 tablespoons extra virgin olive oil
2 tablespoons Blueberry Vinegar (recipe follows)
1 cup fresh or frozen blueberries
2 cups (packed) arugula

1. In a bowl, combine onion and salt; let stand at least 2 hours (can be prepped and refrigerated up to 3 days).
2. Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 minutes; drain. Arrange apricot halves on a broiler pan, skin side up; brush with 1 tablespoon of the olive oil. Broil until skins begin to brown, about 3 minutes. Cool; cut in 1/4-inch slices; set aside.
3. To prepare blueberry dressing: In a cup, whisk the remaining 4 tablespoons olive oil and 2 tablespoons of the Blueberry Vinegar.
4. Rinse salted onion; drain. In a bowl, toss arugula with half of the blueberry dressing; arrange on four serving plates. In the same bowl, combine blueberries and onion; toss with the remaining dressing; arrange on serving plates, dividing equally. Garnish with apricot strips.

Makes 4 servings.

Blueberry Vinegar: In a blender container, combine 1 cup fresh or frozen blueberries, 1/2 cup granulated sugar and 2 cups white wine vinegar. Blend until puréed; strain. Refrigerate until ready to use. Makes about 1 cup.

Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.