Rosemary, Lemon and Honey Vinaigrette

Rosemary, Lemon and Honey Vinaigrette
  • 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. Herb Mustard
  • Pink Himalayan Salt to taste

*Whisk all ingredients until combined

Serves 6 to 8

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