Raspberry Fruttato & Tuscan Herb EVOO Vinaigrette
1/3 cup Seasons Raspberry Fruttato White Balsamic Vinegar
1/4 cup Seasons Tuscan Herb Infused EVOO
1 Tbsp. minced shallot
Seasons Pepe e Aglio (black pepper blend), to taste
Seasons Fleur de Sel, to taste
In a small jar with a tight-fitting lid, combine all the ingredients. Cover and shake well until combined. Taste and adjust seasoning. For a milder tasting vinaigrette, add more olive oil.
Refrigerate prepared vinaigrette for up to 1 week. Shake well before serving.
Makes a fantastic vinaigrette for spinach-goat cheese (or blue cheese) salad and quinoa-kale salad.
It is also delicious grilled pork, chicken or even skirt steak!