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Garlic and Dijon mustard act as emulsifiers, so when you whisk the dressing, the oil and vinegar bind and don’t separate right away. This vinaigrette is delicately floral and has a great texture. Recipe by Taylor MacDougall
Products used: Lavender Rosé Vinaigrette Pairing, Herbes de Provence Olive Oil,
8 Tbsp SOOC Herbes de Provence Olive Oil
4 Tbsp SOOC Lavender Balsamic
1 clove Garlic, minced
2 tsp Dijon Mustard
½ tsp Sea Salt
¼ tsp cracked Black Pepper
Combine ingredients in a bowl and whisk together until emulsified.
