Rosemary Vinaigrette


  • 1/2 c. White Balsamic Vinegar
  • 1/4 c. honey
  • 2 garlic cloves
  • 2 Tbs. chopped oregano
  • 1/4 medium red onion
  • 1 Tbs. Amora Dijon Mustard
  • 1/2 tsp. Peruvian Pink Salt
  • Freshly ground pepper to taste
  • 1/2 c. Rosemary Olive Oil


Process balsamic vinegar and next 7 ingredients in a blender or food processor 15-20 seconds, stopping to scrape down sides. With blender or processor running, gradually add olive oil in a slow, steady stream; process until smooth.

*An original Carter & Cavero recipe adaptation from Rebecca Rather, Southern Living.