For the vinaigrette:
- 1/3 cup, il Fustino Basil Olive Oil
- 2 tbsp, il Fustino Rose Vinegar
- 3 tbsp, Italian parsley – chopped
- 1 tsp, dried dill weed
- salt and pepper – to taste
For the salad:
- 1/2 small, red onion
- 3, Persian cucumbers
- 1 1/2 cups, cherry tomatoes
- 3 cups, spring mix
- 1 tbsp, il Fustino EVOO
- 2 tbsp, pine nuts
Prepare the vinaigrette: Add all the vinaigrette ingredients into a small bowl and whisk vigorously until combined. Season to taste.
Prepare the salad: Slice the red onion, cucumbers and cut the cherry tomatoes in half, place in a large bowl with the spring mix, set aside.
Heat 1 tbsp of EVOO in a small skillet over medium heat, add pine
nuts and toast until golden brown and fragrant. Add the toasted pine nuts to the bowl with the other salad ingredients.
Pour dressing over the salad and toss to coat. Plate and serve!