Flying Olive Fresh Fruit Salad with Pomegranate-Quince and Blood Orange Dressing

This can be as varied as the season.  Here's my September edition.  This works well as a salad or served in a fancy dish, as a dessert. BHL


1 red apple and 1 yellow apple or 1 apple and 1 pear of different colors, cored and diced

1 ½ cups strawberries, cleaned, hulled and quartered

½ cups grapes of any color or several colors, divided in half

¼ cup Flying Olive Pomegranate-Quince Balsamic Vinegar

¼ cup Flying Olive Blood Orange Extra Virgin Olive Oil

1 tsp Dijon mustard

1-2 Tbsp honey

Salt and pepper to taste


Place the Pomegranate-Quince Balsamic Vinegar in a large bowl.  As you cut up the apples and/or pears, toss with the Pomegranate-Quince to prevent the fruit from browning.  Drain the Pomegranate-Quince and reserve for making the dressing.

Cut up remaining fruit and place in the same bowl as the apples/pears.  Toss gently.

Using the reserved Pomegranate-Quince Balsamic, add the Blood Orange EVOO, the mustard, and the honey and whisk together. Taste and add more honey and some salt and pepper to your liking.

Pour the dressing over the fruit and toss to coat.  Refrigerate until ready to serve.  Top with Flying Olive Rosemary-Sesame Pecans, toasted almonds, blue cheese, a dollop of whipped cream or a slice of soft cheese.  If you have any remaining fruit salad, drain fairly well and refrigerate for the next day.