Spring Salad

Sometimes the simplest things taste the best.

5 ounces spring mix salad
5 ounces fresh tender spinach
1 orange, peeled and sliced
6 ounces fresh raspberries
1/3 cup pecans or walnuts, lightly toasted
2 ounces white truffle oil.
4 ounces champagne vinegar.
sea salt and freshly ground pepper to taste

Combine the first five ingredients in a large salad bowl.

In a small bowl, whisk together the oil and vinegar.

Toss gently with the salad just before serving—season with salt and freshly ground pepper to taste.