WG Favorite Lemon Vinaigrette
dresses salad for 4
1/4 cup Wild Groves Lemon Infused Balsamic Vinegar
1 cup Wild Groves Olio Nuovo
1 egg yolk
1 tbsp Wild Groves Pink Himalayan Sea Salt
pinch of freshly ground pepper
In a blender, add vinegar, egg yolk and salt and pepper. Blend until smooth.
Slowly add olive oil to blender while mixing until complete
Toss generously over your favorite salad
Arugula's peppery kick makes a great pair for the WG EVOO collection. Toss with goat cheese, pomegranate seeds and prosciutto to mimic our go-to family dinner.