Rosemary Honey Vinaigrette Recipe

Here’s a recipe that would work beautifully with Antonio’s organic Rosemary.

Rosemary Honey Vinaigrette 

Ingredients:

• 2 tbsp rosemary honey
• 2 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1/4 cup extra virgin olive oil
• 1/4 tsp Himalayan salt
• 1/8 tsp freshly ground black pepper
• Mixed greens for 2 side salads

Instructions:

1. In a small bowl, whisk together:
   • 2 tbsp rosemary honey
   • 2 tbsp red wine vinegar
   • 1 tsp Dijon mustard
2. Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly to emulsify.
3. Season with:
   • 1/4 tsp salt
   • 1/8 tsp freshly ground black pepper
4. Whisk well to fully combine all ingredients.
5. Drizzle desired amount over mixed greens and toss to coat before serving.

PS: Leftover dressing can be stored refrigerated for 3-4 days. Let it come back to room temperature and whisk before serving.