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Fruity Pecan Salad With Blood Orange Vinaigrette

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

Instructions

  • In large bowl, lightly toss all salad ingredients to combine.
  • 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.