Blueberry, Feta and Honeyed Walnut Salad

Ingredients:
 

For Honeyed Walnuts:
• 1 C. walnut pieces (can use pecans or almonds)
• 2 t. Vinesation Blood Orange Olive Oil
• 1 T. honey (you may  substitute  maple syrup)
• 1/2 t. Sea Salt
 

For salad:
• 8 C. combination of fresh spinach and arugula
• 1 C. blueberries
• 1/2 C. feta cheese, crumbled
• Thinly sliced red onion

For the Blueberry Vinaigrette:
• 1/2 C. Vinesation Blood Orange Olive Oil
(you might want to use ¼ cup Rosemary and ¼ cup Blood Orange Olive Oils}
• 1/4 C.  Vinesation Wild Blueberry Balsamic
• 1 t. Dijon mustard
 

Directions:

To make the Blueberry Vinaigrette:
Whisk together olive oil, balsamic vinegar, and dijon mustard, and set aside
 

To make the Honeyed Walnuts:
Preheat oven to 400.  Combine olive oil and honey in a bowl.  Add walnuts, and stir to combine.  Place on baking sheet and spread out in a single layer.  Place in oven for about 10 minutes; stir halfway through cooking.  Remove from oven and sprinkle with sea salt. Spread onto parchment paper that has been sprayed with cooking spray and set aside to cool.

To assemble the salad:
Either in a large bowl or on individual serving plates arrange the arugula and spinach.  Add blueberries, feta cheese, and sliced red onion.  Drizzle with vinaigrette (toss if in a large bowl), and scatter walnuts over the top.  Serve immediately.
This salad is also wonderful with some sliced, grilled chicken breast over the top!