Dressing with Arbequina
New harvest coming soon. Used the last of my Arbequina on this dressing today.
- 3/4 cup extra-virgin olive oil (Arbequina was used for my recipe but any variety will taste fantastic)
- 1/3 cup Champagne Balsamic Vinegar
- 1 teaspoon Pink Himalayan Sea Salt (or two…I like sea salt)
- 1 Tablespoon of Spicy Italian Roasted Garlic Blend
- Combine all ingredients into a cruet and shake until fully mixed.
- Drizzle over salad, pasta or your favorite veggies.