• 1/4 c. Chianti Wine Vinegar
• 1 c. Any Carter & Cavero EVOO
• Green onion, sliced
• 2 tsp. Amora Dijon Mustard
• 1 1/2 tsp. thyme
• 1 1/2 tsp. basil
• 3 oz. capers, drained
• 2 oz. sliced black olives, drained
Preparation: In a small bowl, add wine vinegar, green onion, mustard, thyme, basil, capers and olives and whisk to mix well. Add the olive oil and continue to whisk.
**Can be used on salad; as a topping for fresh cooked vegetables such as green beans, potatoes or spinach or as a finisher for fish such as grilled tuna or swordfish.