3/4 cup olive oil
1/2 cup dried cranberries, soaked
1/4 cup balsamic vinegar
2 tablespoons agave nectar (optional)
1/4 teaspoon sea salt
Combine balsamic vinegar, cranberries, agave nectar and sea salt in a blender. Slowly stream in olive oil.
Yields 1 cup
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Greek Portobello Pizza
Tri-Colored Hummus
Strawberry Cheesecake Tart
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