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Grilled Bacon and Apricot Salad

The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce. Look for more of Kristin’s fresh and tasty recipes on her blog, The Intentional Minimalist!

Ingredients

1 salad serving

  • 2 bacon strips
  • 4 apricot halves (buy canned apricots so you can use the juice)
  • 1/2 tablespoon rosemary
  • 2 tablespoons verjus
  • 1 tablespoon apricot chardonnay preserves (try Food for Thought’s preserves)
  • 1 tablespoon homemade lemon infused olive oil (recipe here)
  • sea salt
  • black pepper
  • 3 cups baby salad mix
  • 1 tablespoon raclette cheese, cubed

Preparation

Preheat grill to low heat. Place strips of bacon on grill and cook for 6–7 minutes. Flip bacon over and cook for an additional 6–7 minutes. Remove bacon from grill.

Drain apricots, saving juice in a glass jar, rinse and pat dry. Place apricots on grill, cook on low heat for two minutes. Flip apricots over and cook for an additional two minutes. Remove apricots from the grill.

For dressing: Remove rosemary leaves from stems, mince and place in a glass jar. Stir in two tablespoons apricot juice, verjus, chardonnay preserves and lemon infused olive oil. Taste and season with sea salt and pepper.

For salad: Plate baby salad mix, top with grilled apricot halves, crumbled bacon, raclette cheese, drizzle with one tablespoon dressing and season with sea salt.