Ingredients:
1 cup peaches, chopped
1 cup nectarines, pitted and chopped
1 cup raspberries
1 cup blackberries, cut in half depending on size
3/4 cup blueberries
2 tablespoons honey, softenend
3 tablespoons balsamic vinegar, reduced to 1 tablespoon ( read *NOTE- dark or white vinegar. Original recipe specified balsamic glaze.)
1/2 tablespoon crystallized ginger, minced ( I used 1/2 teapsoon freshly grated ginger)
2 ounces dark chocolate
Directions:
*NOTE: Balsamic glaze is available in specialty stores. For easier preparation, use about the amount of vinegar indicated in the recipe and heat on the stove top. Reduce by about 1/3 until syrupy.
Use a vegetable peeler to shave the dark chocolate. Set aside.
In a mixing bowl, combine the peaches, nectarines, raspberries and blackberries.
Puree the blueberries with the honey, balsamic glaze and ginger. Pour half the blueberry glaze over the fruit and toss gently.
Divide and arrange the mixed fruit onto 4 salad plates. Garnish each serving with 1 tablespoon of chocolate curls.
Serve the remaining blueberry glaze on the side.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.