Ingredients:
• 5 Tbs. Blood Orange Olive Oil
• 4 Tbs. Cinnamon Pear Balsamic Vinegar
• 1 /2 tsp. Himalayan Sea Salt (fine)
• 1/2 tsp. freshly ground pepper
• 1/2 tsp. Pommery Cognac Mustard
Preparation: Combine vinegar, mustard and sea salt in a bowl, whisk well. Slowly pour in the olive oil, whisking vigorously to blend. Serve over mixed greens or spinach salad.
