Crunchy Spinach Salad

There is nothing like a good textural crunch to a summer salad—and the addition of Romaine lettuce does the trick, as well as the wonderfully crispy pecans. 

Ingredients:

• 1/3 cup The Olive Scene Basil Infused Olive Oil
• 3 tablespoons The Olive Scene Strawberry Balsamic Vinegar
• sea salt and freshly ground black pepper
• 3 cups baby spinach leaves, washed and dried 
• 3 cups chopped Romaine Hearts, washed and dried
• ¼ cup sweet red onion, sliced thinly 
• 2 navel oranges, peeled, sliced in half, then in slices, or 1 can mandarin oranges, drained
• 1 generous cup quartered strawberries (8 ounces)
• ½ cup Sweet and Spicy Pecans halves, coarsely chopped (recipe follows)

Directions:

1. Prepare the dressing: Whisk together the vinegar, salt and pepper in a small bowl.
2. Slowly whisk in the oil to form an emulsified dressing. The yield is a scant ½ cup.
3. Place the spinach and Romaine in a salad bowl or on individual plates.
4. Scatter the onion slices, oranges and strawberries over; top with the toasted pecans.
5. If making one large salad, pour 1/4 cup of the dressing over the salad and toss to mix.
6. If making individual salads, drizzle a tablespoon over each salad.
7. Serve immediately, passing the remaining dressing on the side.