¼ cup SOOC Blood Orange Fused Olive Oil
Zest of 1 Blood Orange
4 Tbsp SOOC Pomegranate Balsamic Vinegar
3 cloves Garlic, minced
8 Mint leaves, sliced thinly
3 Tbsp Mild SOOC Varietal Extra Virgin Olive Oil
Salt & Pepper, to taste
5 ounces Field Greens or Spring Mix
2 Blood Oranges, peeled and sliced into rounds
½ cup sliced White Onion
Prepare Vinaigrette: In a small bowl, whisk together Blood Orange Fused Olive Oil, orange zest, Pomegranate Balsamic Vinegar, garlic, mint and mild Extra Virgin Olive Oil. Add salt and pepper to taste and set aside.
In a large bowl, add salad greens. Dress greens with vinaigrette, tossing until evenly coated and seasoning with salt and pepper. Top with sliced white onion and blood orange rounds. Serve immediately and enjoy!