• 1/4 c. Pedro Ximenez Balsamic Vinegar
• 1 c. Nocellara EVOO
• Green onion, sliced
• 2 tsp. Amora Dijon Mustard
• 1 1/2 tsp thyme
• 1 1/2 tsp. basil
• 3 oz. capers, drained
• 2 oz. sliced black olives, drained

Preparation: In a small bowl, add balsamic vinegar, green onion, mustard, thyme, basil, capers and olives and whisk to mix well. Add the olive oil and continue to whisk. **Can be used on salad; as a topping for fresh cooked vegetables such as green beans, potatoes or spinach or as a finisher for fish such as grilled tuna or swordfish.