- 1/2 cup Rosemary Fused Olive Oil
- 1/2 cup Sicilian Lemon Aged White Balsamic Vinegar
- 1/3 cup Mild Honey
- 3 tbsp. shallots, minced
- 1 tbsp. fresh rosemary, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 2 tbsp. Wildflower Honey Mustard
- Pink Himalayan Salt to taste
*Whisk all ingredients until combined
Serves 6 to 8