Coconut Balsamic Vinaigrette Dressing
- 1/4 cup MTOO Coconut Balsamic Vinegar
- 1/2 cup MTOO Persian Lime Olive Oil
- 1 ea. Pear ripe, peeled, cored, and chopped
- 1/2 cup White Wine
- 2 tsp. Dijon mustard
- 1 tsp. Black Pepper
- 1/4 tsp. Salt
- Blend the pear, white wine, Dijon mustard, coconut balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the garlic infused olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.
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