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The citrus dressing tastes best with lightly-seasoned meat
Ingredients 1 garlic clove, rough chopped 2 tablespoons shallot, rough chopped 2 tablespoons dijon mustard cup champagne vinegar juice from one lime ( about 1 tablespoon) 2 tablespoons honey 1 teaspoon Dirty Birds Swett Sauce (more or less to taste) teaspoon Himalayan pink salt teaspoon freshly ground black pepper cup extra virgin olive oil Instructions Simply peel your garlic and shallot, give them a rough chop, and place in a blender or food processor
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