Fruit Salad with Rosemary Oil

Rosemary Oil

• 1 cup extra virgin grapeseed oil
• 1 bunch of Pfennings Farms rosemary

Method: Chop rosemary roughly. Combine all and rosemary and heat to 80°C Remove from heat and allow to sit overnight. Strain out the herbs. Store in fridge for up to 1 week.

Fruit Salad

• 4 navel oranges, peeled with a knife and sectioned
• 1-pint strawberries, hulled, cut into quarters
• ½ cup blueberries
• ½ cup blackberries, halved
• 2 kiwis, peeled and sliced into rounds
• 1 cup pineapple pieces

Method: Gently toss the fruits together and serve in a shallow bowl. Garnish with a drizzle of rosemary oil and some chopped rosemary leaves.