Coconut Balsamic Vinaigrette Dressing
  • 1/4cup MTOO Coconut Balsamic Vinegar
  • 1/2cup MTOO Persian Lime Olive Oil
  • 1ea. Pearripe, peeled, cored, and chopped
  • 1/2cup White Wine
  • 2tsp. Dijon mustard
  • 1tsp. Black Pepper
  • 1/4tsp. Salt
  1. Blend the pear, white wine, Dijon mustard, coconut balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the garlic infused olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.