Mixed Greens & Fennel Salad Recipe

Dressing:

1/4 cup Big Horn Basil olive oil
1/4 cup Big Horn Gravenstein Apple white balsamic
Salt and pepper to taste
1 tsp. Dijon mustard

Salad:

1 (10 ounce) bag mixed salad greens
1 small fennel bulb, thinly sliced
1 orange, peeled and segmented
1/2 red onion, thinly sliced
1/2 cup slivered almonds
1/2 cup Kalamata olives
1 tablespoon fresh basil leaves, thinly sliced

Whisk together Big Horn Basil olive oil, Big Horn Gravenstein Apple white balsamic, Dijon mustard, salt and pepper; set aside. Toss the salad greens, sliced fennel, orange, onion, almonds, and Kalamata olives in a large bowl. Pour the dressing over the salad and toss to serve.