Blue Salad

8 c. spring mix, rinsed and patted dry
1 pint fresh blueberries
1/2 c. crumbled blue cheese
1 small red onion, thinly sliced
1 c. grape tomatoes, sliced in half
1 Mandarin orange, Clementine, or Tangerine, peeled and separated into sections
1/3 c. chopped pecans (optional)
1/4 c. Blueberry Balsamic
1/2 c. Blood Orange Olive Oil (or try Lemon Olive Oil)
sea salt and crushed black pepper, to taste

Prepare salad greens, fruit, cheese, onion and tomatoes by arranging on chilled salad plates.

To make the vinaigrette, thoroughly whisk vinegar, oil, salt and pepper in a small bowl. Whisk until the oil and vinegar has emulsified.

Pour over the prepared salad, top with optional chopped nuts and serve immediately.

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