Ingredients
2 Tablespoons Sliced Almonds
2 Tablespoons Mint, Minced
13 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
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Perfect ice spheres — minimal surface area, maximum chill
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Perfect ice spheres — minimal surface area, maximum chill
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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on a large plate, line the fruit in strips alongside one another. sprinkle the fruit with sliced almonds and minced mint. set aside. 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. the dressing may be stored in an airtight container, in the fridge, for about a week. enjoy! note: you may use whatever fruit is in season at the time, or what looks best to you at your local market.