Take your salads from meh to marvelous with this versatile dressing.  The bright flavors of the Cucumber White Balsamic and Lemon Olive Oil are balanced out by the savoriness of the Dijon mustard and smokiness of the sea salt.

Not feeling salad? This dressing can also be used as a marinade for chicken!

I N G R E D I E N T S :

• ½ shallot, approximately 1 Tablespoon when minced
• 2 Tablespoons Rocky Mountain Olive Oil Cucumber White Balsamic Vinegar
• 6 Tablespoons Rocky Mountain Olive Oil Whole Fruit Lemon Infused Olive Oil
• 1 Tablespoon Dijon mustard
• ¼ teaspoon Grind Spice Co. Applewood Smoked Sea Salt
• ¼ teaspoon pepper

I N S T R U C T I O N S :

Remove the skin from the shallot and mince, until you have approximately 1 Tablespoon.

Add the shallot and vinegar to a mason jar and allow to sit for 5 minutes to the flavors can mingle.

After resting, add the olive oil, mustard, salt and pepper. Put the lid on the mason jar and shake vigorously – until the ingredients are combined into a homogenous mixture.

Taste the dressing and adjust seasoning if needed.

Use this dressing on your favorite salad. We especially love it drizzled atop arugula and freshly grated parmesan cheese.