Lemon Fruttato & Rosemary EVOO Vinaigrette
1/3 cup Seasons Lemon Fruttato White Balsamic Vinegar
1/4 cup Seasons Rosemary Fused EVOO
1 garlic, finely minced
1 Tbsp. Dijon Mustard (available at Seasons’ Stores)
1/4 tsp. Seasons Pepe e Aglio (black pepper blend)
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.
Drizzle over grilled seafood, grilled asparagus, grilled artichoke or grilled eggplant.
Makes a fantastic vinaigrette for an endive salad, French potato salad or Niçoise salad.
Delicious vinaigrette for pasta and grains salad (Quinoa, Farro, barley etc.)