Polynesian Tropical Fruit Vinaigrette

Yield:  Makes about ¼ cup

2 Tbsp Flying Olive Eureka Lemon, Persian Lime, or Blood Orange Extra Virgin Olive Oil

1 Tbsp Flying Olive Sicilian Lemon, Coconutor Tangerine Balsamic Vinegar

1 Tbsp Flying Olive Pineapple Balsamic Vinegar

1 tsp honey

1 tsp garlic powder or 1 small garlic clove minced

½ tsp Flying Olive Baklouti Green Chili EVOO (optiona,l depending on level of spice you like)

¼ tsp Chinese Five Spice Powder

Salt and freshly ground black pepper to taste


Mix all ingredients together in a small jar and shake, or whisk all ingredients together.  Spoon over your favorite greens.  Top with almonds, coconut, and/or pineapple bits, Mandarin oranges or your favorite toppings.  Serve.  Store remaining vinaigrette in the refrigerator for up to 5 days.

Submitted by Barb L.