BLOOD ORANGE & CINNAMON PEAR SALAD
1 lb fresh mixed greens
2 large carrots, diced
4 radishes, diced
1 bell pepper, diced
1/4 cup candied pecans
1/4 cup craisins
4 oz goat cheese or feta cheese
2 tablespoons D’Olivo Blood Orange Fused Olive Oil
2 tablespoons D’Olivo Cinnamon Pear Dark Balsamic Vinegar
salt and pepper to taste
1/2 teaspoon powdered mustard
In a large bowl, toss together mixed greens, diced carrots, diced radishes, diced bell pepper, pecans, craisins, and goat cheese.
In a small container with a lid, such as a jam jar, place D’Olivo Blood Orange Oil, D’Olivo Cinnamon Pear Balsamic, salt, pepper, and powdered mustard. Place lid on container and shake until well combined. Drizzle over salad and toss to distribute evenly.
Serve and enjoy!