Recipe by Chef Daniel Phelizot of Toque Baralbine.

Ingredients :

• 1 dessert spoon of Perles de Gascogne Hemp Oil
• 2 dessert spoons of olive oil
• 1 dessert spoon of wholegrain mustard
• 1 dessert spoon of balsamic vinegar

Preparation :

Mix together all the ingredients in a bowl or a vinegar maker. Pour over the salad just before eating.