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Fruity Pecan Salad With Blood Orange Vinaigrette

Fruity Pecan Salad With Blood Orange Vinaigrette

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Servings: 8
Ingredients Method Notes

Ingredients
  

For the Salad
  • 2 medium pears or apples sliced
  • 2 pkg total 10 oz mixed greens
  • 1 small red onion diced
  • 6 slices bacon crumbled
  • 1/2 C feta cheese crumbled
  • 1/2 C pecans toasted
For the Vinaigrette
  • 1/2 C of one of Olivia’s Blood Orange Olive Oil
  • 1/4 C of Olivia’s Maple Balsamic
  • 2 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp freshly ground black pepper

Method
 

  1. In large bowl, lightly toss all salad ingredients to combine.
  2. In small bowl, whisk Blood Orange Olive Oil, Maple Balsamic, dijon mustard, salt, and pepper until well-blended. Serve on side of salad or pour over salad (amount to taste) and toss to lightly coat.

Notes

Any remaining vinaigrette can be stored in air-tight container in refrigerator up to one week.
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