1/2 c. white wine vinegar
1/4 c. sugar
2 tsp. salt
1 tsp. English-style dry mustard
1 garlic clove, minced
1 tbsp. poppy seeds
1 tbsp. celery seeds
1 c. olive oil

In a bowl whisk together the vinegar, 1/3 cup water, the sugar, the salt, the mustard, the garlic, the poppy seeds, the celery seeds and pepper to taste, whisking until the sugar is dissolved, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Chill the dressing, covered, for 3 hours and whisk it well to recombine it before using. Serve the dressing with equal amounts of sliced strawberries, apples, plums, nectarines and grapes. Makes about 1 3/4 cups.