White Balsamic Vinegar

Description

Our white balsamic vinegar is a perfect base for almost any salad dressing. You can experiment with different flavored olive oils in this citrusy salad. 

Mixed Green Salad with Blood Oranges, Dried Cranberries, and Pecans

6 Servings

6 T. chopped dried cranberries
¾ c. pecans, toasted
6 c. mixed baby greens
3 blood oranges 

Calolea Olive Oil Dressing

4 T. Calolea Olive Oil (try Blood Orange Olive Oil, Meyer Lemon Olive Oil, or Garlic Olive Oil)
2 T. Calolea White Balsamic Vinegar
Salt and pepper to taste

Directions

Blend olive oil, vinegar, salt, and pepper, and set aside.
Rinse baby greens, spin to dry, and place in a large bowl.
Add dried cranberries.
Toss with 2/3 salad dressing.
Divide greens among six salad plates.
Peel, segment, and remove pith from blood oranges.
Add oranges to the large bowl and toss with remaining dressing.
Top individual salads with orange segments and pecans.

How to Toast Pecans

Start with raw pecans.
Toss the pecans in Calolea Olive Oil before baking for a savory taste.
Add a bit of sea salt to give the toasted pecans more flavor.
Line a large, rimmed baking sheet with parchment paper.
Place pecans in a single layer on the baking sheet.
Toast them at 325°F for 7-10 minutes, stirring occasionally, until golden brown.