Serves: 5
Ingredients
Macadamia nut medallions
- 1 cup macadamia nuts, soaked 6 hours, rinsed and drained
- 1/2 lemon, juiced
- 2 tsp of Olive Oil Divine's Herbes de Provence (Salt Free)
- Salt and pepper, to taste
Vinaigrette
- 1/2 cup of dried cherries
- 1/4 cup of Olive Oil Divine's Sevillano Extra Virgin Olive Oil
- 1/4 cup of Olive Oil Divine’s Champagne White Balsamic Vinegar
- 1 tbsp of agave nectar
- 1/2 whole lemon, juiced
- 2 tbsp of finely diced shallots
- Salt and pepper, to taste
Salad
- 3 cups of mixed greens
- 1 whole pear, chopped
- 1/2 cup of chopped pecans
Directions
Macadamia nut medallions
- Place all ingredients for the macadamia nut medallions in a food processor.
- Pulse until light, fluffy texture is achieved (about the texture of ricotta cheese).
- Shape into medallions, 1 1/2 inches across. Set aside.
Vinaigrette
- Place dried cherries, olive oil, champagne white balsamic, lemon juice, and agave in blender.
- Blend until cherries are finely chopped.
- Stir in shallots, salt, and pepper.
Salad
- Toss greens and pear together.
- Toss in vinaigrette to coat.
- Top with macadamia nut medallions and pecans.
- Serve and enjoy!