An il Fustino recipe

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Delicious summery dressing made with Lemon Olive Oil and Mimosa (Blood Orange and Champagne) Vinegar

Serves: 10

Lemon Mimosa Vinaigrette


6 ounces, il Fustino Lemon Olive Oil
6 ounces, il Fustino Mimosa Vinegar


  1. In an il Fustino bottle, add 1/2 a bottle of Lemon Olive Oil and 1/2 a bottle of Mimosa vinegar.
  2. Shake before using. Does not need to be refrigerated.

Serve with a salad of spring greens, toasted pecans, beets, goat cheese and avocado.