This is a super easy recipe. Serves 4-6 (can easily be doubled)
2 heads lettuce – red oak leaf is nice
Torn into small pieces – or any other dark leafy green
1 medium tart apple, medium chop
1 pear – I like bosc but any pear will do – slightly underripe – medium chop
1/cup toasted walnuts- can be candied
Drained well and dried with paper towel
½ cup Fresh Pomegranate seeds
(optional) ½ diced roasted butternut squash
(optional) ¼ cup crumbled blue cheese
BLOOD ORANGE & CRANBERRY PEAR VINAIGRETTE
¼ - ½ tsp kosher Salt
2 tbsp Rancho Olivos’ Cranberry Pear Balsamic Vinager
6 tbsp Rancho Olivos' Blood Orange EVOO
In a small bowl add salt and vinegar. Whisk to combine. Drizzle in olive oil, whisking constantly. Whisk until dressing emulsifies. Taste and adjust for balance. Adjust for salt.
Mix greens, diced apples and pears (and squash if using). Toss with dressing and serve. Top with walnuts, pomegranate seeds and blue cheese if using. Good salad to go with any holiday dinner!