Floating Olive Branch
Summer Berry Cobb Salad



Raspberry-Ginger Vinaigrette:

3 tablespoons Raspberry Balsamic 

1 tablespoon honey 

1 tablespoon lime juice 

1 tablespoon Dijon mustard 

1/4 cup Ginger Infused Olive Oil 

Fleur de Sel and black pepper, to taste


8 cups salad greens 

4 hard boiled eggs, peeled and halved 

1 avocado, peeled and quartered 

8 slices bacon, cooked and crumbled 

1 cup fresh blueberries 

1 cup fresh strawberries, halved 

1 cup cherry tomatoes, halved 

1/2 cup bleu cheese crumbles 

1/2 cup pickled red onion or fresh red onion, sliced 



Place balsamic, honey, lime juice, mustard, and olive oil in a medium bowl and whisk to combine. Season to taste with salt and pepper and refrigerate in a sealable container until ready to serve. 

Divide salad greens between plates or bowls. Top greens with hard boiled eggs, avocado slices, bacon crumbles, blueberries, strawberries, tomatoes, bleu cheese crumbles, and pickled red onion. Drizzle with vinaigrette before serving.