Green Salad with Apricots and Blueberries

Soak wooden skewers in water for one hour.

Pour the white wine vinegar into a pot and put onto low heat to warm through.

Cut the Vidalia onion into paper-thin slices and place them in a shallow baking dish. Sprinkle salt on the onion slices, chop the fresh basil and add it to the dish. Squeeze the lemon juice over the onion and drizzle with 2 tablespoons of olive oil. Cover the dish with plastic wrap and place in the refrigerator, leave in the fridge for approximately two hours.

Warm white wine vinegar. Add blueberries, sugar and lemon. Let sit for 20 minutes and strain. Whisk in olive oil and season with salt and pepper.

Preheat the grill to low heat, approximately 300°F/150°C.

Oil the grill. Place the apricots skewers on the grill. Cook for 2 minutes on each side,

Take the apricots off the grill.

Remove the onions from the refrigerator and pour them into a serving bowl. Add the apricots and arugula and toss.

Whisk together ½ cup of the blueberry dressing with 1/3 cup of vegetable oil
Pour over contents of the bowl and toss.

Yield: 6 servings