Maple-Basil Vinaigrette on a Mixed Green Salad

Serves: 4-6

For the Vinaigrette: (makes about 1/2 cup)

Sea salt

Freshly ground pepper

½ cup Flying Olive Maple Balsamic Vinegar

¾ Tbsp Dijon mustard, more to taste

1 tsp dried sweet basil

½ cup Flying Olive Basil Extra Virgin Olive Oil or Flying Olive Walnut Oil

Honey or maple syrup to taste, if desired

For the Salad:

A mix of red leaf, radicchio, and Bibb/Boston lettuce or your favorite combination (depending on the size, 1 head of lettuce for every 3-4 people)

1 small log of crumbled, salted goat cheese or ¼ cup feta, crumbled

¼ - ½ cup dried cranberries (Craisins), dried cherries, or fresh pitted cherries, chopped (in photo)

½ cup pecans, walnuts, or pistachios (in photo), toasted and roughly chopped


For the Vinaigrette:

Whisk or shake in a jar with a lid the salt, pepper, and Flying Olive Balsamic Vinegar until the salt dissolves. Stir in the mustard, Flying Olive Maple Balsamic Vinegar, and basil. Whisk constantly while drizzling in the Flying Olive Basil EVOO. Taste. If too tart, add a bit of honey or maple syrup to sweeten. The dressing will form an emulsion and thicken. Store in the refrigerator until a few minutes before serving.

For the Salad:

Place the salad greens on individual plates. Top with cheese, fruit, and nuts. Serve, passing the vinaigrette to each person.

Submitted by Barb L.