This bright, zippy dressing is perfect on any salad, as a finish to grilled salmon, or even to dip French fries. We could eat it with a spoon!
½ cup plain Greek yogurt
¼ cup Dijon mustard
4 tablespoons The Olive Scene Pomegranate Quince Balsamic Vinegar
2 tablespoons honey
1 clove garlic, pressed or minced
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
In a bowl, whisk together all of the ingredients except the olive oil. While whisking, slowly
drizzle in the olive oil until blended. Taste, and season with additional pepper if necessary.
Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.
The Pomegranate Quince Vinegar paired with the Persian Lime Oil is such a great combination in this dressing, but it also works with so many of our other oils like Herbes de Provence, Gremolata, Wild Dill, Rosemary, Black Pepper, or Eureka Lemon.