I love this vinaigrette with a simple nut and seed salad or over a sliced avocado. Try it on warm potatoes too!

INGREDIENTS:

¼ cup champagne vinegar
½ cup olive oil
1 Tbsp dijon mustard
1 small shallot, minced
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste

PROCESS:

In a small bowl, combine the champagne vinegar, olive oil, Dijon Mustard, and shallot. Whisk together until combined. Season with JF Spicy Salt and fresh cracked black pepper to taste. Serve over a summer salad with toasted nuts and pomegranate seeds or on top of warm roasted potatoes.