It was a fruit salad that rivaled the most complex, extravagant dish on any tasting menu I've had in recent memory. Subtle and nearly monochrome, it was calming on the eyes like a Robert Ryman hanging in the Tate Modern.
I was instantly hungry for more, inspired to create my own savory fruit salads at home. Maybe I could incorporate the cherries just coming to market with beets and some goat cheese, or plums with sweet cherry tomatoes in a shallot vinaigrette.
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