Apple & Pear Salad with O White Balsamic Vinegar
We love a salad that contains complexity in flavor yet isn’t complicated to create — just like this gem that’s earthy, sweet, zesty and savory all at once. Natural sweetness softens slightly bitter greens with a little zing. Make this mixed salad for your next get together and turn heads! Bon appétit!
Ingredients
For the vinaigrette:
3 tbsp O California Extra Virgin Olive Oil
2½ tsp O White Balsamic Vinegar
1 tbsp maple syrup
1 – 2 tsp fresh ginger, minced
2 tbsp red onion, minced
⅛ tsp sea salt
Fresh ground pepper to taste
For the salad:
5 ounces, mixed dark greens such as baby kale, arugula, or spinach
1 apple (we recommend Honeyscrip, Fiji or Pink Lady)
1 pear (we recommend Bosc or Anjou)
1 red onion, sliced very thin, to taste
¼ cup aged gouda or cheddar cheese, grated
¼ cup roasted pecans
Fresh ground pepper and sea salt to taste
Instructions
For the vinaigrette:
Whisk O California Extra Virgin Olive Oil, O 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 and add about half the salt, then whisk until all of the ingredients are emulsified.
Taste-test the vinaigrette on a salad green. Add more ginger, onion and salt according to your preferences. Add fresh ground pepper to taste.
For the salad:
Transfer the salad greens to a bowl.
Chop half of the apple and half of the pear 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 ½ inch wide pieces and set aside with the cheese and pecans.
Toss the salad with a light coating of the vinaigrette.
Add salt and pepper to taste and toss again.
Arrange the apple and pear slices over the salad and crumble the pecans on top. Garnish with the grated cheese.
Notes
If you’re preparing this salad ahead of time, hold off on adding the apple and pears until just before serving to avoid browning due to oxidation when exposed to air. Or, if you must prep the fruit in advance, soak them in a bowl of honey water (2 tbsp honey:1 cup water), which helps prevent browning.
Apple & Pear Salad with O White Balsamic Vinegar
We love a salad that contains complexity in flavor yet isn’t complicated to create — just like this gem that’s earthy, sweet, zesty and savory all at once. Natural sweetness softens slightly bitter greens with a little zing. Make this mixed salad for your next get together and turn heads! Bon appétit!
Ingredients
For the vinaigrette:
3 tbsp O California Extra Virgin Olive Oil
2½ tsp O White Balsamic Vinegar
1 tbsp maple syrup
1 – 2 tsp fresh ginger, minced
2 tbsp red onion, minced
⅛ tsp sea salt
Fresh ground pepper to taste
For the salad:
5 ounces, mixed dark greens such as baby kale, arugula, or spinach
1 apple (we recommend Honeyscrip, Fiji or Pink Lady)
1 pear (we recommend Bosc or Anjou)
1 red onion, sliced very thin, to taste
¼ cup aged gouda or cheddar cheese, grated
¼ cup roasted pecans
Fresh ground pepper and sea salt to taste
Instructions
For the vinaigrette:
Whisk O California Extra Virgin Olive Oil, O 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 and add about half the salt, then whisk until all of the ingredients are emulsified.
Taste-test the vinaigrette on a salad green. Add more ginger, onion and salt according to your preferences. Add fresh ground pepper to taste.
For the salad:
Transfer the salad greens to a bowl.
Chop half of the apple and half of the pear 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 ½ inch wide pieces and set aside with the cheese and pecans.
Toss the salad with a light coating of the vinaigrette.
Add salt and pepper to taste and toss again.
Arrange the apple and pear slices over the salad and crumble the pecans on top. Garnish with the grated cheese.
Notes
If you’re preparing this salad ahead of time, hold off on adding the apple and pears until just before serving to avoid browning due to oxidation when exposed to air. Or, if you must prep the fruit in advance, soak them in a bowl of honey water (2 tbsp honey:1 cup water), which helps prevent browning.
Apple & Pear Salad with O White Balsamic Vinegar
We love a salad that contains complexity in flavor yet isn’t complicated to create — just like this gem that’s earthy, sweet, zesty and savory all at once. Natural sweetness softens slightly bitter greens with a little zing. Make this mixed salad for your next get together and turn heads! Bon appétit!
Ingredients
For the vinaigrette:
3 tbsp O California Extra Virgin Olive Oil
2½ tsp O White Balsamic Vinegar
1 tbsp maple syrup
1 – 2 tsp fresh ginger, minced
2 tbsp red onion, minced
⅛ tsp sea salt
Fresh ground pepper to taste
For the salad:
5 ounces, mixed dark greens such as baby kale, arugula, or spinach
1 apple (we recommend Honeyscrip, Fiji or Pink Lady)
1 pear (we recommend Bosc or Anjou)
1 red onion, sliced very thin, to taste
¼ cup aged gouda or cheddar cheese, grated
¼ cup roasted pecans
Fresh ground pepper and sea salt to taste
Instructions
For the vinaigrette:
Whisk O California Extra Virgin Olive Oil, O 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 and add about half the salt, then whisk until all of the ingredients are emulsified.
Taste-test the vinaigrette on a salad green. Add more ginger, onion and salt according to your preferences. Add fresh ground pepper to taste.
For the salad:
Transfer the salad greens to a bowl.
Chop half of the apple and half of the pear 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 ½ inch wide pieces and set aside with the cheese and pecans.
Toss the salad with a light coating of the vinaigrette.
Add salt and pepper to taste and toss again.
Arrange the apple and pear slices over the salad and crumble the pecans on top. Garnish with the grated cheese.
Notes
If you’re preparing this salad ahead of time, hold off on adding the apple and pears until just before serving to avoid browning due to oxidation when exposed to air. Or, if you must prep the fruit in advance, soak them in a bowl of honey water (2 tbsp honey:1 cup water), which helps prevent browning.
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