Don’t wait until the 4th of July to make this red, white, and blue salad!     INGREDIENTS Vinaigrette • ¾ cup Koroneiki Private Reserve Olive Oil • 2 Tbsp 25 Star Dark Balsamic Vinegar • 2 Tbsp Raspberry Balsamic Vinegar • 1 Tbsp honey • ½ tsp Dijon mustard • 1 shallot, finely minced