Sliced Fruit Plate

2 apples
2 firm pears
2 kiwi fruit, peeled
3 tablespoons lemon juice
Strawberries or mint leaves for garnish

DRESSING:
6 tablespoons olive oil
2 tablespoons lemon or lime juice
1 tablespoon honey
1/2 teaspoon ground ginger

Select very firm textured apples and pears in season. Red Boscs and Angons of winter, to the late summer Bartlett pears. Rhode Island Greening and other firm textured apples are fine. If apples and pears are not firm, peel them. Also peel the kiwi fruit. Halve and core apples and pears. Fit SaladShooter slicer/shredder with Slicing Cone. Place cut side against feed tube wall of SaladShooter slicer/shredder and slice directly into bowl with 3 tablespoons lemon juice. Toss to retain color. Slice whole kiwi crossways in SaladShooter slicer/shredder. Arrange overlapping slices on plate and garnish with leaves or strawberries sliced in SaladShooter slicer/shredder. Spoon dressing over each arrangement.

DRESSING: Stir or whisk all ingredients together to blend.