Spring Salad with Fruity Vinaigrette
Spring Salad with Fruity Vinaigrette
Brie Thompson
4
15 minutes
0 minutes
Crisp apples, buttery pecans, and creamy goat cheese tossed with mixed greens is my idea of a perfect spring salad. The vinaigrette is the star, with Summer Peach White Barrel Aged Balsamic and Blood Orange Infused Olive Oil bringing fruity, sweet and tangy flavor, and a pinch of Vanilla Bean Infused Sea Salt rounds it all out. Bring it to your next brunch or dinner and watch the bowl empty.
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Ingredients
Dressing
- ½ tsp Mustard
- 2 Tbsp Summer Peach White Barrel Aged Balsamic
- 2 Tbsp Blood Orange Infused Olive Oil
- ¼ tsp Vanilla Bean Infused Sea Salt
- Fresh Ground Black Pepper, to taste
Salad
- 4 cups Mixed Greens
- 1 Small Honeycrisp Apple, cored and sliced thin
- ¼ cup Pecans
- ¼ cup Goat Cheese, crumbled
Directions
Whisk together the mustard and Summer Peach White Barrel Aged Balsamic in a medium bowl. Slowly drizzle in the Blood Orange Infused Olive Oil while whisking. Season with Vanilla Bean Infused Sea Salt and black pepper to taste.
Toss the greens, apple, pecans, and goat cheese with the dressing. Serve immediately.