Wild 'Bout Fruit Salad - cooking recipe

Ingredients

Fruit Blend
1/4 cup diced pineapple
1/4 cup diced watermelon
1/4 cup green seedless grapes or 1/4 cup red seedless grapes, mixed cut in half
1/4 cup diced cantaloupe
1/4 cup diced roasted red pepper, strips
Spicy Mint Chimichurri
1 tablespoon red chili pepper flakes
1/4 cup olive oil
1/4 cup fresh squeezed lime juice
1/4 cup fresh squeezed lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh parsley
2 tablespoons chopped garlic
1 teaspoon chopped shallot
1 cup chopped fresh mint leaves
Spinach
2 cups chopped Baby Spinach
3 tablespoons olive oil
1 lemon, juice of
Garnish
1/4 cup shredded gouda cheese

Preparation

Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
Combine fruit and red peppers with chimichurri sauce.
Mix well to coat all fruit.
Cover and set aside to allow to marinate for 10-30 minutes.
In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).