2 cups Orange Segments Fresh or Drained Canned Mandarins
5 Fresh Basil Leaves
1/2 teaspoon Dijon Mustard
1/2 teaspoon Mediterranean Sea Salt
1/2 teaspoon Peppercorn Medley Ground
1/8 teaspoon Sugar in the Raw
1 Fresh Garlic Clove
1/4 cup Alessi Raspberry Blush White Balsamic Vinegar
3/4 cup Spanish Extra Virgin Olive Oil
Make the vinaigrette by smashing the garlic and the basil leaves together with the mustard, salt, pepper and sugar as if making a pesto. When very well mashed, add the vinegar and blend well. Drizzle in the olive oil, blending to make a vinaigrette.
Slice strawberries and mix together with washed and dried grapes, and orange segments. Add 1/2 of the vinaigrette. Delicately stir the vinaigrette throughtout the fruits. In a separate bowl, place 1/4 of the vinaigrette with the arugula and toss gently to coat the lettuces. Place altogether on a platter with the fruits and serve with quiche. Great also in little fruit cups making it easy to get to the grapes.