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
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.
1 lb. strawberries, quartered
1/2 cup crushed hazelnuts, toasted
1/2 lb. baby spinach
1/4 cup Big Horn Vanilla Balsamic Vinegar
1/4 cup Big Horn Basil Olive Oil
1 Tbs. yogurt
In a large bowl, gently toss baby spinach with strawberries and hazelnuts. In a blender, mix Big Horn Vanilla balsamic vinegar with yogurt. Add Big Horn Basil olive oil slowly while blending. Add dressing before serving.
To toast hazelnuts: Place hazelnuts over high heat in a sauté pan; toss frequently. Remove when fragrant. Cool.