Ingredients:
- 2 Garlic cloves
- 1 tsp Dijon mustard
- 1 1/2 tsp The Olive Grove’s Traditional 18 Year Style Balsamic
- 2 1/2 tsp Lemon juice, fresh
- Dash Worcestershire sauce
- 1 Avocado, peeled, pitted and sliced
- Dash Cayenne pepper
- 1/2 tsp Sea Salt
- 3/4 C The Olive Grove’s Super Premium Evoo (my pick, Picual)
- 1 tsp Lemon zest
- Freshly ground black pepper
Directions:
Put all ingredients except the olive oil, zest and black pepper into a blender or food processor. Blend. Add the olive oil in a steady stream until the dressing emulsifies. Transfer to a medium bowl. Fold the zest in with a large spoon. Season with pepper. Makes 1 cup. Keeps refrigerated up to 3 days.