• 5 Tbs. Grapefruit White Balsamic Vinegar
• 1/4 c. Meyer Lemon Olive Oil
• 1 tsp. Amora Dijon mustard
• Splash of Garlic Olive Oil
• Himalayan Pink Salt (fine) and pepper to taste.
Preparation: In a bowl, mix together vinegar, mustard, salt and pepper. Slowly whisk in the oils until the vinaigrette is emulsified. Great as a dressing on salad greens, shrimp, tomatoes or on a bean salad.