Baby Green Salad

6 cups baby greens
¼ red onion, sliced thinly
¼ cup blue cheese, crumbled
¼ cup pecans, toasted
¼ cup OLIVE MILL Tangerine Balsamic
¼ cup Dijon mustard
¾ t. pepper
½ cup OLIVE MILL Blood Orange oil
½ cup water

Vinaigrette: Whisk all ingredients until smooth, add additional water if needed.
Combine greens, onions and desired amount of vinaigrette in a medium sized bowl. Arrange on serving platter and garnish with blue cheese and pecans. Serve immediately.

Blood Orange Extra Virgin Olive Oil

Blood oranges are crushed with olives to make this wonderful oil from California. This oils light, crisp orange flavor is great on salads in vinaigrettes and Asian cooking. Use this on salmon fillets or to saut

Tangerine Balsamic Vinegar

BIG, Bold Tangerine aroma and flavor. Perfect for marinading scallops, salmon or shrimp.