- Mixed greens
- 1 cup of almonds, toasted
- 1 avocado, diced
- FMOO Blood Orange Olive Oil
- FMOO Cranberry Pear White Balsamic Vinegar
Toast almonds in oven at 375 degrees for 4 minutes.
Pour mixed green into a bowl, then add diced avocado chunks and toasted almonds.
Mix 1/4 cup Blood Orange Oil an 1/4 cup Cranberry Pear Balsamic together in a cruet and shake vigorously for 10 seconds.
Drizzle vinaigrette over salad.