Tangy Olive Oil Dressing

Posted by Hannah Broaddus

 

½ cup SenzaFina™ Extra Virgin Olive Oil
½ cup lemon juice, squeezed fresh
1 tablespoons balsamic vinegar
2 tablespoons dijon mustard
1 tablespoon sea salt
½ tablespoon black pepper
3 garlic cloves, minced

In a small mixing bowl, combine SenzaFina™ Extra Virgin Olive Oil, fresh-squeezed lemon juice, balsamic vinegar and dijon mustard. Beat vigorously with a whisk until fully emulsified. With a mortar and pestle, make a paste of the salt, pepper and garlic. Whisk the paste into the liquid mixture and pour onto salad. Toss.

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