Winter Salad with Orange & Vanilla Balsamic Vinaigrette

There are lots of ways to get your greens in the spring and summer, but it's a little harder to make a seasonally-appropriate salad in the winter! When you combine our Vanilla Balsamic Vinegar with our Blood Orange Olive Oil, you get a sweet, citrus-filled vinaigrette. Top it with winter fruit, creamy goat cheese, crunchy nuts, and dried cranberries for a flavorful side salad or light lunch. Add chicken, roasted sweet potatoes, or wild rice for a heartier meal.

Serves 2-4.

Ingredients

For vinaigrette:

• 1 tablespoon Vanilla Balsamic Vinegar

• 2 tablespoons Blood Orange Olive Oil (can also use Persian Lime, Eureka Lemon, or your favorite Single Varietal Extra Virgin Olive Oil)

• salt and pepper to taste

For salad:

• 4 cups baby spinach

• 1/4 cup crumbled fresh goat cheese

• 1/4 cup dried cranberries

• 1/4 cup sliced roasted almonds

• 1 orange, peeled and cut into segments or cut into supremes

• 1 pear, sliced

Instructions

1. Combine the Vanilla Balsamic Vinegar, Blood Orange Olive Oil, salt and pepper in a small jar. Shake vigorously to combine.

2. Place the spinach in a large bowl and drizzle the vinaigrette over the greens. Toss gently to coat the spinach.

3. Plate the greens and top them with the goat cheese, cranberries, almonds, orange segments, and pear slices.

4. Serve with additional pepper, if needed.