INGREDIENTS:½ cup sliced sweet red or white onion, rinsed 3/4 tsp. kosher or sea salt 8 pitted fresh or dried apricot halves 5 Tbsp. extra virgin olive oil 2 Tbsp. blueberry vinegar (recipe follows) 1 cup fresh or frozen blueberries 2 cups (packed) arugula DIRECTIONS:In a bowl, combine onion and salt; let stand at least 2 hours. (Can be prepped and refrigerated up to 3 days.) Preheat broiler or grill. If using dried apricots, place in a bowl and cover with boiling water; let stand for 5 ...
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