In a bowl, whisk Olio Pedro Ximenez Sherry Vinegar, Olio White Balsamic Vinegar, mustard, Olio Himalayan Pink Sea Salt & pepper. Slowly add the Olio Roasted Garlic Extra Virgin Olive Oil and whisk until emulsified.
This dressing works well on a mixed green salad (mixed Romaine and European greens), tossed
with small broccoli and cauliflower florets, raisins or sweetened dried cranberries, and shredded Cheddar or crumbled Gorgonzola cheese. The sweet-tart zestiness of thedressing perks up the