Fresh Fruit and Mint Vinaigrette

This recipe was devised by the late and much-missed restaurateur Peter Langan, who served it in his original restaurant, Odin's, on warm summer evenings. It's unusual, but really sharpens the appetite for something more substantial to follow.

Serves 6

This recipe is taken from Delia Smith's Complete Cookery Course and Delia Smith's Complete Illustrated Cookery Course.

Fresh Fruit and Mint Vinaigrette
 2 dessert apples, cored and chopped into ½ in (1 cm) chunks, with skins left on (one red and one green for preference)
 2 medium pears, cored and chopped into ½ in (1 cm) chunks, with skins left on
 juice ½ lemon
 4 oz (110 g) seedless grapes, halved
 2 oranges, peeled, pith removed, then cut into chunks
 1 level tablespoon fresh chopped mint
For the dressing:
 1 level teaspoon salt
 3 tablespoons white wine vinegar
 6 tablespoons olive oil
 4 level tablespoons double cream
To garnish:
 6 sprigs fresh mint


Dice the apples and pears straight into a bowl, and pour the lemon juice over them to prevent discolouring. Stir gently to coat all the pieces, then add the grapes and orange chunks, stir in the chopped mint, cover the bowl with clingfilm and chill in the fridge for a couple of hours.

To make the dressing, place the salt and wine vinegar in a bowl, leave for a few minutes for the salt to dissolve, then add the olive oil. Whisk well to blend, then gradually stir in the double cream.

When you're ready to serve, divide the fruit among six glasses, pour the dressing over and garnish each with a sprig of fresh mint.

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