Arugula Salad with Grilled Fruit

By Cindy

Ingredients

• Vinaigrette:
• 1/4 cup white balsamic vinegar
• 1 shallot, minced
• 6 tablespoons extra-virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Salad:
• 3 apricots, halved, stones removed, see Cook's Note*
• 1 tablespoon extra-virgin olive oil
• 3 ounces pancetta, thinly sliced
• 8 cups (7 ounces) baby arugula
• 1/2 cup coarsely chopped, skinned and toasted hazelnuts

Details

Servings 4
Adapted from cookingchanneltv.com

Preparation

Step 1

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