Spicy Coconut Dressing

A perfect balance of refreshing warmth from the red pepper flakes, and a snappy sweetness from the balsamic vinegar. Try it over a salad topped with grilled shrimp.

Ingredients

• ¼ cup The Olive Scene Coconut Balsamic Vinegar

• ¼ cup The Olive Scene Persian Lime Olive Oil

• ½ cup coconut milk

• 4 mint leaves

• 2 scallions

• 2 tablespoons Dijon Mustard

• ½ teaspoon Kirmizi Aci Biber (roasted red pepper flakes available at The Olive Scene)

• 1 teaspoon honey (Liokareas Greek Honey available at The Olive Scene)

• ½ teaspoon coarse salt

• ¼ teaspoon black pepper

Instructions

1. Toss all ingredients in a food processor and process until smooth—if too thick, add additional vinegar.

2. Drizzle lightly over a salad and toss. Do not over dress the salad.

3. Cover and refrigerate any unused dressing and use over roasted vegetables, as a dip or any hearty salad.