SUMMER FRUIT SALAD WITH POPPY SEED DRESSING (for six)

1 pint strawberries, washed and sliced

2 Granny Smith apples, peeled and sliced

2 or 3 firm-ripe purple plums, washed and cut into thin wedges

2 firm-ripe nectarines, washed and cut into thin wedges

1 cup seedless grapes, halved

For the poppy seed dressing (1-3/4 cups):

½ cup white wine vinegar

1/3 cup water

¼ cup sugar

2 teaspoons salt

freshly ground black pepper to taste

1 teaspoon English-style dry mustard

1 garlic clove, minced

1 tablespoon poppy seeds

1 tablespoon celery seeds

1 cup olive oil

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1. In a bowl whisk together the vinegar, 1/3 cup water, sugar, salt, mustard, garlic, poppy seeds, celery seeds and pepper to taste, whisking until sugar is dissolved. Add the oil in a slow stream,whisking, and whisk the dressing until it is emulsified.

2. Chill the dressing, covered, for 3 hours and whisk it well to recombine it before using. (This is more vinaigrette than you will need for this salad.  Refrigerate the remainder, covered,  for later use).

3. Assemble the fruits in a large bowl, add enough vinaigrette to coat lightly, and toss.

NOTE:  This dressing is also good on iceberg or romaine lettuce.

from Gourmet Magazine, January, 1991