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| 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.
INGREDIENTS:
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)
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)
PREPARATION:
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.
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