Ingredients:
- 1/2 c. Persian Lime Olive Oil
- 1/4 c. Black Cherry Balsamic Vinegar
- 1/2 c. white sugar or honey
- 2 tsp. Dijon Mustard
- 1/4 tsp. dried oregano
- 1/4 tsp. ground black pepper
Preparation:
- Combine all ingredients into a blender; puree for about 45 seconds.
- Keep in a jar or a container with a lid, and chill until ready to use.
- Serve over mixed greens or spinach with sliced almonds, craisins, and feta cheese.
