3 Tbs. Big Horn Persian Lime Olive Oil
2 Tbs. Big Horn Coconut Balsamic Vinegar
1 Tbs. yogurt
1 small shallot, finely chopped
Sea salt and black pepper
3 celery stalks, thinly shaved
1/4 celery leaves
1 small bunch baby arugula, torn
2 Tbs. chopped pitted green olives
In a bowl, stir together shallot, yogurt, olive oil, balsamic vinegar, salt and pepper. Add celery stalks, celery leaves and arugula. Toss in green olives and mix well.
Optionally, serve with shrimp on top!
1 Tbs. Big Horn Garlic Olive Oil
1 Tbs. Big Horn Grapefruit Balsamic Vinegar
1/2 lb. uncooked shrimp, peeled and deveined
Heat garlic olive oil in a pan, toss in shrimp and cook until pink. Stir in grapefruit balsamic vinegar & cook a tad more. Serve on salad!