Niçoise Dressing

¼ cup Flying Olive Sicilian Lemon Balsamic Vinegar

½ tsp onion powder

1 tsp Dijon mustard

1 small-medium clove of garlic, minced

¼ cup Flying Olive Picholine EVOO or Flying Olive Single Varietal EVOO of choice

2 tsp fresh thyme, stems removed and minced

1 Tbsp fresh basil, minced

1 tsp capers, drained, mince if large

Salt and freshly ground pepper to taste

Whisk together balsamic vinegar, onion powder, mustard, and garlic in a small bowl until well combined.  Add Flying Olive Picholine EVOO in a slow stream, whisking until emulsified.  Whisk in thyme, basil, capers, and salt and pepper to taste.  This is particularly good on a salad with any (or all) of these: seared tuna, blanched green beans, sliced cooked fingerling potatoes, anchovies, and hard boiled eggs.  I also use it instead of mayo on potato salad!

Submitted by Barb L.