Wonderful for all kinds of salads, especially with crusted salmon and fresh tortillas, or one dressed up with strawberries, pumpkin seeds and goat cheese. It also makes a marinade and sauce (save a little for finishing!) for grilled chicken, shrimp or white fish with rice and veggies.

The original recipe below is for "Garlic Lime", but make it "Garlic Lemon" by subbing lemon juice for the lime juice and Lisbon Lemon EVOO for the lime oil!

INGREDIENTS:

• 1 Tbsp Garlic EVOO or 1 clove of garlic
• 1 Tbsp lime juice, Rice Wine Vinegar, or Apple Cider Vinegar
• ½ tsp Dijon mustard
• 3 Tbsp Persian Lime EVOO
• Pinch of kosher salt
• Twist of black pepper

Mash the garlic clove in a mortar and pestle; or, mash it with the flat of your knife and mince finely. Measure the vinegar or lime juice (lime juice will give the vinaigrette more boldness) into a small jar, and add the garlic to macerate for 3 minutes. Add in the mustard, Persian Lime Oil, kosher salt, and pepper. Place cap on jar and shake vigorously. Makes 1/4 cup.

VARIATIONS:

• Leave out the mustard and add Chipotle Honey or Jalapeno Lime spice blends instead to make the most amazing dressing for salads!
• Spice it up with a little Hot Chili, Jalapeño or Habanero oil
• Make a sweeter, more citrusy version by subbing Triple Citrus Cider Vinegar Shrub for all or some of the vinegar/lime juice above