FOUR-SEASON FRUIT SALAD WITH CITRUS-BALSAMIC DRESSING

Citrus-Balsamic Dressing:
1/2 cup orange juice
1/4 cup balsamic vinegar (suggested: Aceto Balsamico di Modena)
1/4 cup granulated sugar
1/2 teaspoon grated orange zest
1/4 teaspoon freshly grated nutmeg

In a medium saucepan, combine the ingredients for the dressing. Bring to boil, stirring to dissolve the sugar. Remove from heat and let cool to room temperature before serving.

TO SERVE:
Toss the dressing with one of the following fruit salad combinations, or one of your own choosing, and let stand at room temperature for 30 minutes before serving.

SUMMER FRUIT SALAD:
4 peaches, peeled, pitted and sliced
1 cup fresh blueberries

SPRING FRUIT SALAD:
2 pints sweet cherries, halved and pitted
1 mango, peeled, cut from pit and diced

FALL FRUIT SALAD:
12 fresh figs, quartered
1/2 cup toasted slivered almonds

WINTER FRUIT SALAD:
4 pears, peeled, cored and sliced
seeds from 1 pomegranate

Adapted from source: Balsamico! by Pamela Sheldon Johns

Category:  Salads, Fruit, Gelatin
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