• 1 c. puree from fresh pineapple, approx. 1/4 of a large pineapple
• 3 Tbs. Pineapple Balsamic Vinegar
• 1/4 c. Persian Lime Oil
• 2-3 Tbs. honey
• pinch of Hawaiian Red Alaea Sea Salt
• 2 generous dashes of cayenne pepper, adjust to taste.
Preparation: Place chunks of pineapple in the bottom of blender. Puree until completely smooth. Add the vinegar, honey and oil. Blend until smooth. Add salt and pepper to taste. Pulse to combine. Pour into a glass jar and refrigerate. Shake well before serving. ** Try this vinaigrette with baby spinach leaves, bite size pieces of Black Forest ham, thinly sliced or diced mozzarella and bite size pieces of pineapple.