We begin each breakfast with a fresh fruit course.
This is the time of year when we want to be creative but it gets a little difficult.
The newest issue of Whole Living magazine provided us with a wonderful recipe and we wanted to share.
— INGREDIENTS —
Pink grapefruit sections
Asian Pear sliced thinly
Pomegranate seeds
Fresh Mint
Drizzle of Honey
A grinding of sea salt (we used a beautiful pink salt
— DIRECTIONS —
Arrange to your liking. There wasn’t a mouthful left! We love that!
The William Henry Miller Inn http://www.millerinn.com Lynnette Scofield Bed and Breakfast Foodie