*This recipe was from Raw Food Made Easy
- 6 T extra virgin olive oil
- 7 T apple cider vinegar or balsamic vinegar
- 2 T water
- 1 tsp Dijon mustard
- ¼ tsp sea salt
- Can add 1 tsp of cut up shallots and parsley if desired
Blend until smooth and creamy.
Stores for a week in refrigerator.