Pineapple And Orange With Bertolli Italian Glaze With Balsamic Vinegar Of Modena

Ingredients

• 3 slices fresh or canned pineapple, thinly sliced
• 4 medium oranges
• 1 Tbsp. sugar
• Bertolli® Italian Glaze with Balsamic Vinegar of Modena - Aceto Balsamico di Modena IGP
• confectioners' sugar (optional)
• fresh mint (optional)

Directions

1. Cut pineapple into thin slices.
2. From the oranges, grate enough peel to equal 1 tablespoon; set aside. Remove remaining peel and pith (white layer) from oranges. Cut between membrane of oranges to remove segments, reserving juice.
3. Combine orange segments, pineapple and reserved orange juice in serving bowl. Garnish with orange peel, confectioners’ sugar and fresh mint. Drizzle with Bertolli Italian Glaze with Balsamic Vinegar of Modena.