1/3 cup Cardenas balsamic vinegar
2 tbls Greek yogurt (Plain)
1/3 cup Cardenas extra virgin olive oil
1/4 tsp sea salt
Fresh ground pepper to taste
1/2 tsp dijon mustard
1. In a small bowl, using a fork, whisk together the balsamic and Greek yogurt.
2. Slowly add the olive oil to form an emulsion. Add (optional) dijon mustard, salt and pepper to taste.
Serve over a bed of fresh baby spinach, with dried cranberries, pecans and goat cheese.
Adjust ratio of olive oil to balsamic vinegar to suit your taste. Store in the fridge for up to a week, mix well before serving.