In a small bowl, combine the Blood Orange Olive Oil, Cinnamon Pear Dark Balsamic, Dijon mustard, water, and a few twists of salt & pepper.
Whisk together until completely emulsified, set aside.
Place arugula and spinach into the bottom of the bowl, gently mixing together to evenly distribute greens throughout the bowl.
Fan the sliced avocado and pears for a delicate presentation and gently arrange on top of the greens.
Arrange the tangerines, cranberries and feta into any open spots on the salad.
Top the salad with a pinch of salt and pepper.
Serve the dressing on the side with a spoon. Start with less, you can always add more if desired!
Ingredients
Directions
In a small bowl, combine the Blood Orange Olive Oil, Cinnamon Pear Dark Balsamic, Dijon mustard, water, and a few twists of salt & pepper.
Whisk together until completely emulsified, set aside.
Place arugula and spinach into the bottom of the bowl, gently mixing together to evenly distribute greens throughout the bowl.
Fan the sliced avocado and pears for a delicate presentation and gently arrange on top of the greens.
Arrange the tangerines, cranberries and feta into any open spots on the salad.
Top the salad with a pinch of salt and pepper.
Serve the dressing on the side with a spoon. Start with less, you can always add more if desired!
