Cranberry Pecan Salad
1 cup pecan halves
6 T. OLIVE MILL Arbequina
2 T. OLIVE MILL Raspberry Balsamic
6 cups mixed salad greens, rinsed and dried
½ t. Dijon mustard
¾ cup dried cranberries
½ t. sugar
½ cup medium red onion, thinly sliced
½ t. salt
crumbled feta cheese
Fresh salt and pepper
Preheat oven to 400. Spread pecans evenly on a baking sheet. Toast for 8-10 minutes, or until lightly browned and fragrant. In a small bowl, stir together the balsamic, mustard, sugar, salt and pepper; mix until sugar and salt dissolve. Whisk in olive oil. In a salad bowl, toss together the greens, cranberries, pecans, onions and cheese. Drizzle with vinaigrette and toss gently to coat.
