Finish every salad with this easy dressing! Then take it way beyond chopped lettuces. Drizzle it over avocado halves or thinly sliced fennel. Or use it as a condiment with roasted, steamed, or even raw cauliflower or broccoli. Better yet, spoon a little over just about any protein off the grill: fish, chicken, pork, or beef. It’s as versatile as it is delicious!
1 cup avocado oil, macadamia nut oil, or extra-virgin cold-pressed olive oil (or a blend of these)
1/4 cup organic balsamic vinegar
11/2 tablespoons raw unfiltered cider vinegar
1 tablespoon organic whole grain mustard
1/2 teaspoon ground black pepper
1/4 teaspoon Himalayan or Celtic sea salt
Put all the ingredients in a small bowl; whisk until well combined and emulsified. Use immediately or cover and store in the refrigerator for up to 2 weeks (return to room temperature before whisking again).