Monday, August 26, 2013

Mixed Berry & Arugula Salad

A light and exciting twist on fruit salad; the Tuscan way.

Sea salt makes fruit sing like a soprano!

Wine Pairing:  I always love Pinot Grigio with my fruit salads, but if the salad has a lot of plums or cherries, by all means, grab a Chianti, or Chianti Riserva.

4 cups of fresh arugula
1 cup of fresh peaches (sliced)
1 cup of blueberries (sliced)
1 cup of cherries
1 cup of raspberries
2 tablespoons of extra virgin olive oil
1 tablespoon of balsamic vinegar
1 teaspoon of sea salt
¼ cup of line nuts (optional)

In a large bowl, combine the olive oil and balsamic vinegar and beat with a fork to combine. Toss in all the mixed fruit, and sprinkle the sea salt on the fruit. Just before you are about to serve the fruit salad, toss with the arugula and the pine nuts.