Ingredients:
- ½ cup Teaoli Sicilian Lemon Balsamic
- 1/2 cup Teaoli Garlic EVOO
- 1/4 cup grated parmesan
- 2 minced garlic cloves
- ¼ tsp salt
- ¼ tsp pepper
- 2 tbsp. grainy mustard
Directions:
Blend all ingredients in a food processor until well blended. Drizzle over fresh greens and enjoy! Store leftover vinaigrette in the refrigerator for up to two weeks. Makes about 1 1/2 cups.