Ingredients
Vinaigrette
2 ounces TAO Lemon Pressato Olive Oil
2 ounces TAO Blueberry Balsamic Vinegar
1 ounce fresh mint leaves
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Salad
10 ounces arugula
4 ounces feta cheese, crumbled, to taste
4 ounces pistachios, shelled
2 ounces pomegranate seeds
3 blood or navel oranges, peeled and segmented
1 grapefruit, peeled and segmented
10 chopped, fresh mint leaves
Directions
Vinaigrette
Add all ingredients into a blender and blend until combined, or alternatively, you can add all the ingredients into a mason jar and shake or whisk until emulsified.
Store the vinaigrette in an airtight container in the fridge for up to 1 week. If the olive oil becomes solid, let the dressing sit on the counter for 10-15 minutes and then whisk or shake to combine and serve. The recipe makes about 3/4 cup.
Salad
Combine all ingredients in a bowl and toss. Enjoy!