Spring Fruit Salad with Honey Vinaigrette

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.