• 3 Tbsp. Apricot Balsamic Vinegar
• 1/4 c. Koroneiki EVOO
• 1 Tbsp. Chianti Wine Vinegar
• 1 tsp. coarse Dijon Mustard
• 1/2 tsp. black pepper, freshly ground
• 1/2 tsp. sea salt


Whisk together apricot and chianti vinegars, and mustard in a small bowl. Whisk in EVOO and season with salt and pepper. Keeps up to four days refrigerated in a tightly sealed container.

*An original Carter & Cavero adaptation from Gustare Olive Oil