Apple & Pear Salad

Ingredients

Salad:
• 5 ounces, mixed ready-to-eat dark greens such as baby kale, arugula, or spinach
• 1 apple
• 1 pear
• Red onion, sliced very thin, to taste
• 1/4 cup grated aged gouda or cheddar cheese
• 1/4 cup roasted pecans
• Salt and fresh ground pepper to taste

Dressing:
• 3 tbsp. O California Extra Virgin Olive Oil
• 2 1/2 tsp. O California White Balsamic Vinegar
• 1 tbsp. maple syrup
•  1-2 tsp. fresh minced ginger
• 2 tbsp. minced red onion
• 1/8 tsp. salt
• Fresh ground pepper to taste

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Apple & Pear Salad

Directions


 

 

 

 

Kate Mann at Salad Every Day creates a Fall-inspired salad that blends the beautiful, seasonal colors and flavors of apples and pears.

Make the dressing: Whisk O California Extra Virgin Olive Oil, O California White Balsamic Vinegar, and maple syrup together well. Add the ginger, a little at a time, tasting as you go. Stir in the red onion with about half the salt, then, whisk until the ingredients are emulsified. Taste-test the dressing on a salad green. Add more ginger and salt according to your preferences. Add fresh ground pepper to taste.

Prepare salad ingredients: Transfer the salad greens to a bowl. Chop half of the pear and half of the apple into small bite-size pieces. Add the fruit, along with the sliced onion, to the salad greens. Slice the remaining apple and pear lengthwise into roughly 1/2 inch wide pieces and set aside with the cheese and pecans.

Assemble the salad: Toss the salad with a light coating of the dressing.  Add salt and pepper to taste and toss again. Arrange the apple and pear slices on the salad and crumble the pecans on top. Garnish with the grated cheese. Serve, and enjoy.

 

O Blood Orange and Fennel Salad

Ingredients

1 medium head of Butter Lettuce, torn by hand into bite-sized pieces
1 bulb fresh fennel
½ cup fresh goat cheese
¼ cup O Blood Orange Olive Oil
1/8 cup O California White Balsamic Vinegar
Kosher salt and cracked pepper to taste.

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O Blood Orange and Fennel Salad

Directions


Cut stalks from fennel bulb. Rinse well to rid of any dirt. Slice fennel thinly against the grain. Set aside.  Tear the head of Butter Lettuce into bite size pieces. Rinse and dry the lettuce.  Place in salad bowl.

In separate small bowl whisk together the O Blood Orange Olive Oil and O White Balsamic with kosher salt and cracked pepper.

Drizzle the vinaigrette over the lettuce and fennel.  Crumble the goat cheese over the salad. With your hands gently fold until vinaigrette has covered all of the ingredients.  Serve and enjoy!

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Fennel & Blood Orange Salsa

Ingredients

5 tbsp  O Blood Orange Olive Oil, divided
3 tbsp O White Balsamic Vinegar
2 tsp fresh ginger, peeled and minced
2 tsp sugar
3 blood oranges
1 medium fennel bulb, trimmed and thinly sliced
2 tbsp fresh pomegranate seeds
2 tbsp fresh fennel fronds
1 medium red onion, thinly sliced
salt and pepper to taste
Restaurant Style Tortilla Chips

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Fennel & Blood Orange Salsa

Directions


Our friend, Katie at The Fresh Market shared this tasty recipe that can also be used to top pan seared fish or as an addition to a mixed green salad.

Whisk together the oil, vinegar, ginger, and sugar in a medium bowl.
Cut the peel and white pith from oranges and discard.
Holding the orange over the bowl to catch the juices, cut between the membranes to release the orange segments into the bowl.
Add Fennel, pomegranate seeds, fennel fronds and onion; toss gently.  Season with salt and pepper.
Cover and chill.

Salsa can be made 3 hours ahead.

Serve with chips and enjoy.

Asian Pear and Baby Greens Salad with Blue Cheese and O Blood Orange Olive Oil and O California White Balsamic

Ingredients

4 tbls O Blood Orange Olive Oil
2 tbls O California White Balsamic Vinegar
Good kosher salt and freshly ground pepper
6 cups mixed baby greens
3 Asian pears, cored, and in medium thin slices
¾ cup pecans, toasted
½ cup crumbled blue cheese

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Asian Pear and Baby Greens Salad with Blue Cheese and O Blood Orange Olive Oil and O California White Balsamic

Directions


This is a terrific late summer salad! If you cannot get Asian Pears, you can substitute your favorite apple or pear in this recipe.

Whisk O Blood Orange Olive Oil, O California White Balsamic, salt and pepper to blend. Add Asian pears.

Rinse, spin and drain salad greens. Place in a large bowl. Toss with dressing. Divide greens among 6 salad plates. Top individual salads with blue cheese and pecans. Enjoy!

6 Servings 

Watermelon and Feta Salad

Ingredients

8 cups watermelon cut into ½ inch cubes
3 cups Feta cheese cut into ¼ inch cubes
¼ cup fresh basil cut into thin strips
½ cup O California White Balsamic Vinegar
Freshly ground pepper
drizzle O California Organic Extra Virgin Olive Oil

 

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Watermelon and Feta Salad

Directions


WatermelonSalad2A magical combination!  Cool and crunchy with the savory sweet kiss of fresh garden basil and dreamy Feta.  O California White Balsamic Vinegar sends the sweet summery flavor of watermelon over the top.  The salty sumptuousness of Feta cheese is a great counterpoint to the sweet notes of the watermelon and O California White Balsamic Vinegar.  Add a pinch of kosher salt to brighten the flavors even more.

Directions:
Prepare all the ingredients as above.  Toss the first 4 gently in a bowl.  Serve individual salad plates then finish with a drizzle of O California Organic Extra Virgin Olive Oil
and fresh ground pepper.

Enjoy with your favorite glass of Rosé.

4 Servings