CILANTRO-LIME SALAD DRESSING

I served this over arugula and toasted sliced almonds (get the raw ones with skins on and just put in the toaster oven or in a skillet) and it was fantastic. From RECIPES FROM AMERICA’S SMALL FARMS. It has kept well in the frig for a week; you just have to take it out, allow to come to room temp and shake to use.

¼ cup white balsamic vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons water
¼ teaspoon salt
¼ teaspoon sugar
½ cup olive oil

Put the first six ingredients in a jar and shake to combine (or a bowl and whisk). Add olive oil and shake to combine (or whisk in).