Heart-to-Heart Salad

Heart-to-Heart Salad
  1. 6 cups hearts of romaine, torn into bite sized pieces
  2. 1 jar marinated artichoke hearts, drained
  3. ¼ cup chopped almonds, toasted in the oven until golden brown
  4. ½ cup dried cranberries
  1. ¼ cup Cranberry-Pear Balsamic Vinegar
  2. ¼ cup Singular Varietal EVOO
  3. 1 tablespoon honey
  4. ½ teaspoon salt
  5. ¼ teaspoon freshly ground black pepper
  1. Directions: Combine Cranberry-Pear White Balsamic Vinegar, honey, salt, and pepper in a small bowl. Slowly whisk in EVOO until blended.
  2. To Serve: Divide hearts of romaine between four plates. Top each salad with marinated artichoke hearts, 1 tablespoon chopped almonds, and 2 tablespoons dried cranberries. Drizzle with vinaigrette.
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