- 1/3 cup Beyond the Olive California Blend or Tuscan Blend extra virgin olive oil
- 3 Tbsp sour cream, yogurt or mayonnaise
- 3 Tbsp Beyond the Olive White balsamic vinegar
- 1 tsp Dijon mustard
- 1 small shallot cut into chunks
- Sea salt
- Fresh ground pepper
Combine olive oil, sour cream and Dijon mustard in a blender. Blend about 30 seconds; a creamy emulsion will form. Add vinegar a tsp at a time to taste. Add shallot and pulse a few times until shallot is minced within dressing.
Add salt and pepper to taste.
Photo Source: Food Network