Summer Fruit Salad With Spinach
|Dijon mustard||1 Tablespoon|
|Lime juice/Rice vinegar||2 Tablespoon|
|Grated fresh ginger/1/2 teaspoon ground ginger||1 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Spinach/Curly endive||8 Ounce, rinsed, trimmed, and torn (4 Cups)|
|Strawberries/Blueberries||1 Pint, hulled and quartered,|
|Cubed honeydew/Cantaloupe||8 Ounce (2 Cups)|
|Blue cheese||1 Ounce, crumbled|
1 To prepare the dressing: In a food processor or blender, whirl the chutney, mustard, lime juice, ginger, and pepper for 30 seconds or until smooth. Or mince the chutney and place it in a jar along with the other dressing ingredients, cover tightly, and shake until blended.
2 To prepare the salad: Arrange the spinach leaves on a serving platter and scatter the strawberries, honeydew, and blue cheese if desired on top. Drizzle the dressing overall.