• 4 Tbs. Meyer Lemon Oil
• 1 Tbs. Pomegranate Balsamic Vinegar
• 1/2 tsp fresh thyme leaves, or to taste
• pinch of sea salt
• Freshly ground pepper, to taste
Preparation: Whisk oil and vinegar until emulsified. Add thyme, salt and pepper, to taste.
Serve over salad with spinach, radicchio, endive, orange segment, walnuts, and warm goat cheese.
**An original Carter & Cavero recipe adaptation from Gustare Olive Oil.