1/4 c. Meyer Lemon Olive Oil
1 tsp. Dijon mustard (Amora)
Splash of Garlic Olive Oil
Peruvian Pink Salt to taste
Fresh ground pepper to taste


In a bowl, mix together vinegar, mustard, salt and pepper. Slowly whisk in the oils until the vinaigrette is emulsified.

Try this fabulous dressing on a bed of spinach with crumbled goat cheese, toasted pine nuts, cooked quinoa and fresh berries.