- ¼ cup red wine vinegar
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons gluten-free Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon coconut nectar or raw agave nectar
- pinch sea salt
- Prepare by adding all ingredients to a blender or food processor and combine until oil is emulsified.
photo and recipe – healthfulpursuit.com
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