Sorrel and Fresh Fruit Salad

Prep Time: 10 min

Cook Time: N/A

Total Time: 10 min

Servings: 4


  • 2 cups fresh sorrel leaves, stemmed and torn into pieces
  • 1 large Pink Lady apple, cored and diced
  • 1 large Cortland apple, cored and diced
  • 1 Bosc pear, cored and diced
  • 2 dried figs, stemmed and cut into small pieces
  • 1/4 cup walnuts, chopped
  • 1 1/2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 tbsp rice wine vinegar
  • Fine sea salt


    In salad bowl, combine sorrel, apples, pear, figs and walnuts. Whisk together olive oil, rice wine vinegar and salt; pour over salad and toss gently until well combined. Serve immediately.


    Recipe provided by Chef Mary Ann Esposito