Lemony Garlic Vinaigrette
- 2 T F. Oliver’s Heady Garlic EVOO
- 1 T F. Oliver’s Lemon Bouquet Balsamic Vinegar
- Salt and pepper, to taste
- Place Balsamic Vinegar in a bowl and season with salt and pepper.
- With a small whisk or fork, slowly drizzle EVOO and whisk to emulsify.
- When blended well, taste and adjust for seasonings.
- Optional: to create a more permanent emulsion, add a little Dijon Mustard to the Balsamic Vinegar prior to whisking in the EVOO.