Yield: About ¼ cup
2 Tbsp Flying Olive Honey-Ginger Balsamic Vinegar
2 Tbsp Flying Olive Persian Lime Extra Virgin Olive Oil
½ tsp Dijon mustard
½-1 tsp honey or agave nectar, to taste
Pinch Kosher salt, to taste
1/2-1 Tbsp chopped dill, if desired, extra sprigs to garnish
Add all ingredients together in a bowl or glass jar. Whisk or shake well. Taste and add more salt or honey to taste. Pour over individual mixed green salads. Garnish with extra sprigs of dill, if desired. Serve. Refrigerate any unused dressing for up to 5 days.
Submitted by Barb L.