In a bowl, whisk Black Walnut Balsamic, mustard, Olio Himalayan Pink Sea Salt & pepper. Slowly add the Olio Hojiblanca Olive Oil and whisk until emulsified.
In a bowl, whisk Black Walnut Balsamic, mustard, Olio Himalayan Pink Sea Salt & pepper. Slowly add the Olio Hojiblanca Olive Oil and whisk until emulsified.