•  4 Tbs. Meyer Lemon Oil
•  1 Tbs. Pomegranate Balsamic Vinegar
•  1/2 tsp fresh thyme leaves, or to taste
•  pinch of sea salt
•  Freshly ground pepper, to taste

Preparation: Whisk oil and vinegar until emulsified. Add thyme, salt and pepper, to taste.
Serve over salad with spinach, radicchio, endive, orange segment, walnuts, and warm goat cheese.

**An original Carter & Cavero recipe adaptation from Gustare Olive Oil.