Elderberry Vinaigrette

  • 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

  1. Whisk Dijon and vinegar until combined.

  2. Add all other ingredients other than olive oiland whisk well. 

  3. Slowly add olive oil while whisking to emulsify.

  4. Adjust seasonings to taste.

  5. 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.

Salad
Immune Boosting