top of page
  • Writer's picturerodica godlewski

savory fruit salad and a beautiful collection of handmade pottery

Updated: Apr 2, 2019

amazing pottery collection from

I have never met met Nicole from personally, however I am lucky enough to own a collection of quite a few of her marvelous pottery pieces. Instagram, is great in the way that you can "meet" amazing people, without even meeting them face to face. What I like about these plates is that they pair wonderfully with both sweet dishes and savory ones. They have a neutral pattern that complements food in a simple, organic fashion.

To display this beautiful speckled platter, I chose to make a savory salad that I eat at least once a week. It involves a scrumptious blueberry dressing, fruit and nuts.


for the blueberry dressing:

  • 3 cups blueberries

  • 3 tbs balsamic vinegar

  • 2 tbs white wine vinegar

  • 1 tbs sugar

  • 3/4 cup olive oil

  • the juice from one lemon

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon Dijon mustard

  • 1 teaspoon dried lavender

for one individual fruit salad:

  • 1 apple

  • 1/2 orange, peeled

  • 2 tablespoons roughly crushed walnuts

  • 1 tablespoon roughly crushed hazelnuts

  • 1 teaspoon slivered almonds

  • 2-3 chopped fresh sage leaves, plus more to decorate


  1. Preheat the oven to 450 degrees F. Arrange the blueberries in a sheet pan, drizzle with the balsamic and white wine vinegar, then the sugar, and roast for about 20 minutes until the blueberries' color changes to a dark purple. Let them cool down.

  2. In a food processor blend the roasted blueberries, olive oil, lemon juice, salt, pepper, mustard, and dried lavender. When creamy and everything is incorporated pour the dressing into a jar and refrigerate (you may keep refrigerated for 2 weeks).

  3. When ready to serve the salad, chop the apple and orange into thin slices and arrange on a plate. Drizzle with some blueberry dressing and then top with the mixed nuts and chopped sage.

129 views0 comments

Recent Posts

See All


bottom of page