FOR THE SALAD:
1 bag spring mix
2 Gala apples, chopped
2 pears, chopped
1/2 C dried cranberries
2/3 C cashew pieces
1/2 C parmesan cheese, grated
FOR THE DRESSING:
1/3 C of The Olive Leaf’s Red Apple Balsamic Vinegar
1 shallot, finely chopped
1 tsp salt
2/3 C of The Olive Bin's Blood Orange Olive Oil
Salt and pepper to taste
