Blood Orange



The Blue Salad



  • 8 C Spring Mix (rinsed and patted dry)
  • 1 Pint Fresh Blueberries
  • ½ C Crumbled Blue Cheese
  • 1 Small Red Onion, thinly sliced
  • 1 C Grape Tomatoes, sliced in half
  • 1 Mandarin Orange, Clementine, or Tangerine, peeled and separated into sections.
  • 1/3 C Chopped Pecans (Optional)
  • ¼ C Old World Olive Press Blueberry Balsamic
  • ½ C Old World Olive Press Blood Orange EVOO, (can substitute Meyer Lemon EVOO)
  • Sea Salt & Crushed Black Pepper (to taste)



Prepare salad greens, fruit, cheese, onion & tomatoes by arranging on chilled salad plates.

To make the vinaigrette, thoroughly whisk vinegar, oil, salt & pepper in a small bowl. Whisk until the oil and vinegar has emulsified. Pour over the prepared salad, top with optional chopped nuts and serve immediately.