• 1/3 c. Coconut Balsamic Vinegar
• 2/3 c. Persian Lime Olive Oil
• Pinch of salt & pepper to taste
Preparation: In a small bowl, whisk together Coconut balsamic vinegar and salt & pepper. Slowly add the Persian Lime oil and whisk until emulsified. Keeps up to four days refrigerated in a tightly sealed container.