Raspberry-Walnut Vinaigrette

¼ cup ROASTED WALNUT OIL*
3 Tbsp RASPBERRY BALSAMIC*
1 tsp Dijon mustard
pinch HIMALAYAN PINK SALT*
freshly ground BLACK PEPPER*  

Excluding the olive oil, mix other vinaigrette ingredients together, then slowly whisk in the olive oil.

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 and pork.

* Available at The Vintage Olive *