Barbecued Fruit Salad with Raspberry Lime Vinaigrette

Ingredients
yield 4 servings

Vinaigrette
4 tablespoons raspberry vinegar
2 tablespoons honey
1 tablespoon lime juice
1 tablespoon Dijon mustard
Pinch salt and pepper
¼ cup sunflower oil

Prepare vinaigrette by combining all ingredients but the oil and mixing thoroughly. Once mixed, add the oil very slowly while mixing in order to emulsify.

Salad
¼ pineapple, fresh
8 strawberries, halved and stemmed
1 Granny Smith apple, cut into 4 wedges
2 ounces blueberries
2 ounces raspberries
4 ounces mixed artisan greens

Preheat barbecue to medium high heat

Coat pineapple, strawberries, and apple slices in vinaigrette. Tap excess liquid off before placing on greased barbecue. Keep a water bottle handy in order to put out flare ups

Grill fruit 2 mins per side, until soft and marks are vibrant. Remove directly to salad, coat with remaining dressing, and serve warm.

Bon appetit!

Barbecued Fruit Salad 1

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