Sriracha Vinaigrette

• 1/4 teaspoons Fine Grain Sea Salt
• 1/8 teaspoons Black Pepper
• 1/2 teaspoons Dried Parsley Flakes, Or More As Desired (optional)
• 3 Tablespoons Olive Oil
• 1 Tablespoon Light Agave Nectar
• 4 Tablespoons White Balsamic Vinegar
• 1 teaspoon Sriracha Sauce, Or More As Desired

1. In a small Mason jar, combine the salt, pepper, parsley flakes, olive oil, agave and vinegar. Secure lid on jar and shake well. Add Sriracha sauce 1 teaspoon at a time until desired heat level is achieved, shaking the jar well between additions.
2. Store leftover vinaigrette dressing in the refrigerator for up to 7 days. Bring to room temperature and shake well before each use.
3. Tip: If you prefer a more muted vinegar flavor, increase the olive oil to 4 tablespoons and reduce the vinegar to 2 or 3 tablespoons. If you like a sweeter vinaigrette, increase the agave. Play around with the ratios until you find your sweet spot.

ubc, black pepper, parsley flakes, olive oil, white balsamic vinegar, sriracha sauce

Taken from tastykitchen.com/recipes/salads/sriracha-vinaigrette/ (may not work)