Hannah’s Simple Vinaigrette

1/2 c. Stillwater Olive Oil Co. Blood Orange or Persian Lime Olive Oil
1/4 c. Stillwater Olive Oil Co. Tangerine or Pomegranate Balsamic Vinegar
1 shallot, peeled and minced fine
Sea salt and freshly ground pepper to taste

Directions:

Combine the vinegar, salt, pepper and shallot and let stand for 5 minutes. This time allows the vinegar to gently “cook” the shallot, thus mellowing the flavor. Slowly whisk in the olive oil until completely blended, and enjoy!

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