Blood Orange & Black Currant Vinaigrette

Ingredients:

•  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.