Fall Salad With Pear, Pomegranate And Orange Vinaigrette

• FOR THE FRESH ORANGE VINAIGRETTE:
• 3 Tablespoons Orange Juice, Preferably Fresh Squeezed
• 2 Tablespoons Olive Oil
• 2 Tablespoons Apple Cider Vinegar
• 1 Tablespoon Honey
• Salt And Pepper, to taste
• FOR THE SALAD:
• 1/2 cups Dry Red Quinoa, Cooked Until Just Tender
• 1 Tablespoon Olive Oil
• 1 cup Water
• 1/2 cups Hazelnut Pieces
• 5 ounces, weight Organic Mixed Greens
• 1 Anjou Pear, Thinly Sliced
• 1/4 pounds Crumbled French Feta Cheese
• 1 Pomegranate, Seeds Removed
• Salt And Pepper, to taste

1. For the dressing:
2. Mix all ingredients in a small food processor, slowly pouring in olive oil until emulsified. Or whisk vigorously by hand in a small bowl. Set aside.
3. For the salad:
4. Rinse quinoa under cold water for 1 minute. Add the olive oil to a pan, heat and add quinoa to the pan, toasting the quinoa for about 1 minute. The water will start to evaporate off the rinsed quinoa. Add the water and a few dashes of salt. Bring to a boil, cover and turn down heat to medium-low. Cook until quinoa is just tender, about 10-12 minutes. Drain and set aside.
5. Toast the hazelnuts, about 5 minutes at 350u0b0F. Set aside.
6. To plate the salad, divide greens and pear slices amongst salad plates. Lightly sprinkle with quinoa, hazelnuts, feta, pomegranate seeds (about 2 teaspoons of each is all you need). Add a drizzle of dressing, salt and pepper to taste.

orange juice, olive oil, apple cider vinegar, honey, salt, salad, red quinoa, olive oil, water, hazelnut pieces, ubc, salt

Taken from tastykitchen.com/recipes/salads/fall-salad-with-pear-pomegranate-and-orange-vinaigrette/ (may not work)