•  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.