Created from the juice of Pink Lady apples with balsamic vinegar and reduced and topped with extra virgin olive oil.
It will add an “appley” character to any garden salad. For her Alfresco lunches, Gai often offers a Pork & Apple pie which she serves with a side salad topped with this dressing. Alternatively, try drizzling over avocado halves or over vegetables before baking. Your vegies will slightly caramelise adding a delicate sweetness.