A guest chef in my kitchen has made me realize how much I’m missing blood orange olive oil. I had no idea. Were it on hand in the pantry, not to mention fresh coconut flakes, there’s no telling how much more incredible Amy’s Palm Springs Dessert Salad–already surpassingly scrumptious–might have tasted.
Amy’s Palm Springs Dessert Salad
Pineapple in 1/4-inch chunks
Cantaloupe diced or small cubes
Fresh lime squeeze and zest
Cracked sea salt
Brown sugar sprinkled over each piece of cut fruit
1 T balsamic vinegar
Small, thin, diced, fresh red onion bits
Diced fresh dates
3 small handfuls of mixed nuts (almonds, pecans, walnuts)
Dash of cinnamon before final toss
1 T cherry jam
1 T maple syrup
2 T lemonade (or OJ, cran, pineapple, apple)
Whisk together. Needs to be a little on the thicker side. Add more jam after whisking once. Drizzle strategically over the plate.