- ¼ c. Lambrusco Vinegar
- 1 scallion, sliced
- 2 t. Dijon mustard
- 1 c. Greensboro Olive Traders Extra Virgin Olive Oil (Greensboro Olive Traders Spanish Signature, Greensboro Olive Traders Greek Koroneiki or Greensboro Olive Traders Frantoio)
- 1 ½ t. dried thyme
- 1 ½ T. dried basil
- 3 oz. capers, drained
- 2 oz. black olives, drained and sliced
Directions:
Combine vinegar, scallion, dijon mustard, dried thyme and basil. Whisk in EVOO in a slow steady stream until emulsified. Stir in capers and olives.
Great on salad; topping for vegetables like green beans, potatoes or spinach; finisher for fish such as grilled tuna or swordfish.
