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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.

 
 

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

Method

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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