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A hearty fall salad with apple or pear, candied pecans, bacon and cheddar, tossed in a Redstone Maple Balsamic and Blood Orange Olive Oil vinaigrette.
Autumn Maple Balsamic Salad
Redstone Olive Oil, LLC
6
10 minutes
5 minutes
American
Salad
A hearty fall salad with apple or pear, candied pecans, bacon and cheddar, tossed in a Redstone Maple Balsamic and Blood Orange Olive Oil vinaigrette.
Ingredients
1/4 cup Redstone Orange Olive Oil
1/4 cup Redstone Maple Balsamic Vinegar
2 teaspoons country-style Dijon mustard
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
5 slices thick-cut bacon, cut into 1-inch pieces (optional)
1/2 cup chopped pecans
1 tablespoon firmly packed brown sugar
8 cups fresh spinach, spring mix or red chard
1 cup shredded red cabbage
1 apple or pear, thinly sliced
1/4 cup thinly sliced red onion
3/4 cup shredded cheddar cheese, (optional)
Directions
Whisk all vinaigrette ingredients together until well combined. Refrigerate until serving.
Cook bacon in a skillet over medium-high heat until crisp. Remove from heat and drain the fat.
Add pecans and brown sugar to the hot skillet with the bacon and stir until coated.
Toss salad ingredients with half the vinaigrette.
Top with the candied pecans and serve with the remaining vinaigrette.
