Grilled Apricot, Watermelon, and Arugula Salad with Hemp Oil Balsamic Honey Vinaigrette

Serving Size: 4       Cook Time: 20 minutes 

Ingredients:

Salad

4 cups arugula

½ medium watermelon cut into cubes

2 – 3 small apricots

¼ red onion

2 tablespoons Feta cheese to taste

A handful of chopped mint

 

Infused Balsamic Honey Vinaigrette

½ cup balsamic vinegar

¼ cup local wildflower honey

¼ cup extra virgin olive oil or kalamata cold pressed olive oil

0.25 grams full spectrum hemp oil

Sea salt to taste

Black pepper to taste

Directions:

  1. Grill apricots. Preheat a grill (or grill pan) to medium heat. Rinse the apricots and slice into sixths. Put the apricot slices on a skewer and brush lightly with olive oil. Place the apricots on the grill or grill pan and cook for 1 – 2 minutes per side. Grill just enough to caramelize them but don’t cook all the way through. Remove from heat and set aside.

  2. Cube the watermelon. Discard the rind and seeds and place the cubes into a medium bowl. Set aside. Chop ¼ of the onion into long, thin pieces. Chop the mint into small, edible pieces. Place into a bowl and set aside.

  3. Make the vinaigrette. In a small bowl, whisk together the balsamic vinegar, honey, olive oil, and hemp oil. Mix until all of the ingredients are well combined. Season with salt and pepper. Remember, you will most likely have leftover vinaigrette to use for future salads, so be sure to preserve in an air-tight container.

  4. Build your salad. In a salad bowl, add the arugula, mint, and red onion. Using a tablespoon, add your desired amount of salad dressing to the bowl and toss well. Plate the arugula mix and top with watermelon, grilled apricots, and a sprinkle of feta cheese. Add salt and pepper to taste. Enjoy!

Rick