photo by Kelly Yandell
Chef Eva at The Greer Farm
¾ cup thinly sliced sweet red onion, salted
Kosher or sea salt
8 peaches, seeded and halved
5 tablespoons olive oil
2 cups fresh or frozen blueberries
½ cup sugar
2 cups white wine vinegar
1 package arugula
Brush peaches with 1 tablespoon olive oil and broil or grill until skins begin to brown, about 3 minutes. Cool and cut into ¼ inch slices then set aside.
In a blender, combine 1 cup fresh or frozen blueberries, ½ cup sugar and 2 cups white wine vinegar. Blend until pureed. Strain and refrigerate until ready to use. This will yield 1 cup of blueberry vinegar. Keep extra for future salads.
In a bowl whisk 4 tablespoons olive oil and 2 tablespoons of blueberry vinegar.
Rinse salted onions and drain. Toss arugula with dressing. Do the same with the onions, peaches and 1 cup blueberries. Arrange on plates to serve.