Elderberry Vinaigrette

Cindy Sherrard
Course Salad

Ingredients
  

  • 2 tsp Dijon mustard
  • 3 tbsp White wine vinegar or vinegar of choice
  • 2 tbsp Elderberry syrup
  • 1/2 tsp Sea salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Garlic, dried or one small clove, minced
  • 8 tbsp Olive oil

Instructions
 

  • Whisk Dijon and vinegar until combined.
  • Add all other ingredients other than olive oiland whisk well. 
  • Slowly add olive oil while whisking to emulsify.
  • Adjust seasonings to taste.
  • Store in a glass container in the fridge for 2 weeks.  If the olive oil hardens while cold, warm the jar under running water for a minute and shake.
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