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Grilled Bacon and Apricot Salad

Northern Michigan Recipes: 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!


  • Farm fresh local bacon Apricots
  • Farm fresh local rosemary
  • Local verjus
  • Local apricot chardonnay preserves
  • Homemade lemon infused olive oil (recipe link)
  • Sea salt
  • Black pepper
  • Farm fresh local baby salad mix Local raclette cheese


Preheat grill to low heat. Place strips of bacon on grill and cook for six-seven minutes. Flip bacon over and cook for an additional six-seven 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.

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

Per salad cube one tablespoon raclette cheese and crumble two strips of bacon. Plate three cups baby salad mix, top with four grilled apricot halves, crumbled bacon, raclette cheese, drizzle with one tablespoon dressing and season with sea salt.