• 3 Tbs. Black Currant Balsamic Vinegar
• 1 tsp. dried mustard
• pinch of Hawaiian Black Lava Sea Salt
• pinch of ground black pepper
• 1/2-3/4 c. Nocellara OR Colline Salernitane EVOO
Preparation: Whisk together balsamic vinegar, dried mustard, salt and pepper in a small bowl. Add the EVOO in a slow stream while continuing to whisk until emulsified. Pour over salad and serve immediately.
*An original Carter & Cavero recipe adaptation from The Olive Tap