Directions

1. 1. In a small pot mix the egg yolks, orange juice, honey, lemon juice and cardamom. Place over medium low heat and cook until thickened and bubbly. Stir regularly; be careful that you don't wind up with scrambled eggs. Remove from heat, let stand and cool to room temperature. Cover and place in the refrigerator to chill.
2. 2. Fill a two quart sauce pot half full of water, add a dash of salt and a splash of cooking oil. Bring the water to a rolling boil, add the orzo and bring the water back to the boil. Cook until al dente, about seven minutes. Drain in a wire mesh strainer; the orzo will probably pass through a standard colander. Rinse thoroughly with cold water and let drain completely.
3. 3. Combine the cooked pasta with the mixed fruit, strawberries and celery. Add the dressing and toss lightly to combine.
4. 4. Cover and chill before serving.