Honey Ginger-Lime Vinaigrette

⅔ cup PERSIAN LIME OLIVE OIL*
⅓ cup HONEY GINGER BALSAMIC*
1 Tbsp finely minced SHALLOT*
1 tsp Dijon mustard
HIMALAYAN PINK SALT* (to taste)
Ground BLACK PEPPER* (to taste)


Add the vinegar, salt, pepper, mustard and shallot to a blender/food processor. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture. 

Alternately, combine all ingredients in a jar, secure lid and shake well. Stir/shake to recombine as needed. Stores in refrigerator for about 2 weeks. 

NOTE: This vinaigrette is also fabulous as a marinade for vegetables, chicken, pork, fish and other seafood.

* Available at The Vintage Olive *