Thursday, May 31, 2012 / 25 Comments /

Grilled Apricot, Gorgonzola, and Candied Walnut Arugula Salad


 Meet my new favorite summer salad. Last night was pizza night. And while pizza night usually means I eat waaaay too much pizza, this time all I cared about was this delicious salad. The next time you fire up the grill, be sure to throw some apricots on for your salad. Grilling makes sweet summer apricots even sweeter. Grilled apricots are the perfect compliment to salty Gorgonzola, peppery arugula, and crunchy candied walnuts.


I drizzled this salad with my favorite oil and vinegar: basil infused extra virgin olive oil and syrupy 25 year old balsamic from il Fustino. il Fustino is a Santa Barbara company, but you can  get their goodies online here. The pomegranate vinegar is another favorite of mine. 
I cannot recommend these oils and vinegars enough - they take salad to another level of deliciousness and are great for dipping bread, drizzling over strawberries, I could go on and on... 


Grilled Apricot, Gorgonzola, and Candied Walnut Arugula Salad
printer friendly recipe
Serves 6 

6 apricots, halved and pitted
3 cups arugula
Extra virgin olive oil
Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)
1/4 cup crumbled Gorgonzola cheese
1/4 cup candied walnuts
Extra virgin olive oil
Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)

Heat grill or grill pan over medium high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.

Place arugula in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top arugula with cheese, walnuts, and grilled apricots.



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