Bacon, Quinoa Salad & Honey-Dijon Vinaigrette | California Olive Ranch

Ingredients

• 1 head green leaf lettuce, washed, dried, and torn into bite-sized pieces
• ½ cup cooked quinoa
• 4 slices cooked bacon, chopped
• 1 small head fennel, trimmed and cored, then cut paper thin on a mandoline
• 1 Fuji apple, peeled and cored, then cut paper thin on a mandoline
• 1 large carrot, peeled and cut paper thin on a mandoline
• ½ cup slivered California Almonds , toasted
• Half a California Avocado , pit removed, cut into cubes
• ¼ cup freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• ¾ cup California Olive Ranch extra virgin olive oil
• 1 small clove garlic, grated on a microplane
• ½ teaspoon honey
• Sea salt