Spring Fruit Salad With Honey Vinaigrette

• FOR THE FRUIT SALAD:
• 1-1/2 cup Strawberries, Hulled And Halved
• 1-1/2 cup Pineapple Chunks
• 1 cup Mango Chunks
• 3/4 cups Blueberries
• 3/4 cups Blackberries
• 2 Tablespoons Sliced Almonds
• 2 Tablespoons Mint, Minced
• FOR THE VINAIGRETTE:
• 1/3 cups Honey
• 1/4 cups Orange Juice
• 1 Tablespoon White Wine Vinegar
• 1 Tablespoon Lemon Juice
• 1/2 cups Olive Oil
• 1/2 teaspoons Salt
• 1 teaspoon Poppy Seeds
• 1 teaspoon Sour Ale Beer (optional)

1. On a large plate, line the fruit in strips alongside one another. Sprinkle the fruit with sliced almonds and minced mint. Set aside.
2. In a small bowl, whisk together the honey, orange juice, white wine vinegar, lemon juice, oil, salt, poppy seeds and sour ale (if you are using) until smooth. Drizzle the dressing over top the fruit salad or serve on the side.
3. The dressing may be stored in an airtight container, in the fridge, for about a week.
4. Enjoy!
5. Note: You may use whatever fruit is in season at the time, or what looks best to you at your local market.

strawberries, pineapple, mango, blueberries, blackberries, almonds, vinaigrette, honey, ubc, white wine vinegar, lemon juice, olive oil, salt, poppy seeds, sour ale

Taken from tastykitchen.com/recipes/salads/spring-fruit-salad-with-honey-vinaigrette/ (may not work)