Toasted Almond Vinaigrette
Vinaigrette for salad. Serve in 2-ounce portions.
11 oz Balsamic Vinegar, white
4 ea Garlic, fresh cloves, large
2 Tbsp Thyme, fresh
2 tsp Pepper, black, coarse ground
3 tsp Salt, sea
2 oz Almond Flour
4 oz Almond Oil, toasted
1) In a blender, add all ingredients except almond oil.
2) Blend well until slightly creamy and smooth.
3) Using the pouring spout of the blender, slowly emulsify the almond oil until dressing is creamy and smooth.
4) Store airtight; refrigerate until ready to use.
NOTE: This is an all-natural dressing that may separate and just needs a quick stir to come back together again.