Cranberry Pecan Salad

1 cup pecan halves
6 T. OLIVE MILL Arbequina
2 T. OLIVE MILL Raspberry Balsamic
6 cups mixed salad greens, rinsed and dried
½ t. Dijon mustard
¾ cup dried cranberries
½ t. sugar
½ cup medium red onion, thinly sliced
½ t. salt
crumbled feta cheese
Fresh salt and pepper

Preheat oven to 400. Spread pecans evenly on a baking sheet. Toast for 8-10 minutes, or until lightly browned and fragrant. In a small bowl, stir together the balsamic, mustard, sugar, salt and pepper; mix until sugar and salt dissolve. Whisk in olive oil. In a salad bowl, toss together the greens, cranberries, pecans, onions and cheese. Drizzle with vinaigrette and toss gently to coat.

Spanish Arbequina Extra Virgin...

Style:  Delicate - Voted Spain's "Numero Uno" Arbequina! This VERY buttery oil is smooth, light and delicious. Fabulous on rice, vegetables and for bread dipping. The lighter profile makes this oil a great all purpose oil ideal for most...

Raspberry Balsamic

This popular balsamic from Modena, Italy has a big raspberry flavor, perfect for vinaigrettes.