• 2 Tbsp. Black Currant Balsamic Vinegar
• 2 Tbsp. Blood Orange Olive Oil
• 2 Tbsp. fresh cilantro, roughly chopped
• 1 clove garlic, finely diced
Preparation: Whisk together balsamic vinegar, cilantro and garlic in a small bowl. Whisk in blood orange olive oil and serve. Keeps up to four days refrigerated in a tightly sealed container.
*An original Carter & Cavero recipe adaptation from Gourmet Blends.