Pomegranate-Quince and Orange Salad

Yield: 4-6 salads


6-8 cups mixed greens.  A great combination in arugula, red leaf, baby spinach, radicchio

¼ cup Flying Olive Pomegranate-Quince White Balsamic Vinegar

6 Tbsp Flying Olive Blood Orange EVOO

1 tsp honey

1 ½ tsp grated orange peel

Salt and freshly ground black pepper to taste

2 oranges, peeled, white pith removed, segmented

4-6 tsp pomegranate seeds or dried cranberries (optional but tasty as well as pretty)

4-6 tsp Toasted sunflower seeds or slivered almonds (optional)


Whisk Blood Orange Olive Oil and Pomegranate-Quince Balsamic Vinegar in a small bowl to blend.  Add honey and orange peel and blend.  Season to taste with salt and pepper.

Place greens in large bowl and toss with dressing.  Divide greens among 6 plates. Add orange segments to the bowl; toss with remaining
dressing.  Top salads with orange segments and sprinkle on pomegranate seeds and sunflower seeds or almonds, if desired.

Submitted by Barb L.