2 tbsp VSOP Lavender Aged Dark Balsamic Vinegar
1 tbsp Lemon Juice, freshly squeezed
1 clove Garlic, finely minced
1 tsp Grainy Mustard
1 tsp Dried Lavender, (optional)
2 tbsp Raw Wildflower Honey, we love organic mountains raw wildflower honey from north georgia
½ cup VSOP Extra Virgin Olive Oil, your favorite varietal or herbes de provence evoo
1
In a bowl, whisk all of the ingredients (except the EVOO) together.
2
Slowly drizzle in the EVOO while whisking to incorporate. Let stand for 30 minutes to allow the flavors to meld together. Can be stored in refrigerator for up to a week. Enjoy!
Ingredients
2 tbsp VSOP Lavender Aged Dark Balsamic Vinegar
1 tbsp Lemon Juice, freshly squeezed
1 clove Garlic, finely minced
1 tsp Grainy Mustard
1 tsp Dried Lavender, (optional)
2 tbsp Raw Wildflower Honey, we love organic mountains raw wildflower honey from north georgia
½ cup VSOP Extra Virgin Olive Oil, your favorite varietal or herbes de provence evoo
Directions
1
In a bowl, whisk all of the ingredients (except the EVOO) together.
2
Slowly drizzle in the EVOO while whisking to incorporate. Let stand for 30 minutes to allow the flavors to meld together. Can be stored in refrigerator for up to a week. Enjoy!