Apple Pecan Salad with Orange Pomegranate Vinaigrette

Apple Pecan Salad with Orange Pomegranate Vinaigrette
Serves 4
3 tbsps. Dark Pomegranate Balsamic
2 tbsps. water
1 tsp. Dijon Mustard
4 tbsps. dried cranberries (divided)
2 tbsps. Blood Orange Olive Oil
6 – 8 cups mixed greens
¼ cup toasted pecans or walnuts
2 large crisp apples
fresh ground pepper, to taste

In a food processor, combine the balsamic vinegar, water, mustard and 2 tbsps. of
the dried cranberries, pulse for 15 seconds. While the food processor is still running,
slowly pour in the Blood Orange Olive Oil and run until dressing is well blended and
emulsified. In a large bowl, combine the mixed greens. When ready to serve, add the
vinaigrette dressing, the toasted nuts, apples and remaining cranberries to the
greens and toss gently to coat. Season with fresh ground pepper to taste.
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