<p><strong>Ingredients<br></strong><em>yield 4 servings</em></p> <p><strong>Vinaigrette<br></strong>4 tablespoons raspberry vinegar<br>2 tablespoons honey<br>1 tablespoon lime juice<br>1 tablespoon Dijon mustard<br>Pinch salt and pepper<br>¼ cup sunflower oil</p> <p>Prepare the vinaigrette by combining all ingredients but the oil and mixing thoroughly. Once mixed, add the oil very slowly while mixing in order to emulsify.</p> <p><strong>Salad<br></strong>¼ pineapple, fresh<br>8 strawberries, halved and stemmed<br>1 Granny Smith apple, cut into 4 wedges<br>2 ounces blueberries<br>2 ounces raspberries<br>4 ounces mixed artisan greens</p> <p>Preheat barbecue to medium-high heat</p> <p>Coat pineapple, strawberries, and apple slices in vinaigrette. Tap excess liquid off before placing it on the greased barbecue. Keep a water bottle handy in order to put out flare-ups</p> <p>Grill fruit 2 mins per side, until soft and marks are vibrant. Remove directly to salad, coat with remaining dressing, and serve warm.</p> <p>Bon appetit!</p>