Persian Lime and Black Currant Vinaigrette

Yield: About ½ cup


¼ cup Flying Olive Persian Lime Extra Virgin Olive Oil

¼ cup Flying Olive Black Currant Balsamic Vinaigrette

½-1 tsp Dijon mustard

Salt and Freshly Ground Pepper to taste

Mixed greens

Garnishes (suggestions below)


Mix Flying Olive Persian Lime EVOO, Flying Olive Black Currant Balsamic, and Dijon mustard in a small bowl or glass jar.
Whisk or shake to combine.  Add salt and pepper to taste.

Fix greens of your choice.  Garnish with dried black currants or cranberries salad, pecans or almonds, and feta cheese.

Submitted by Barb L.