• ½ cup Iberia Sunflower and Grapeseed Oil Blend

• 3 tbsp Iberia Red Wine Vinegar

• 2 tbsp honey

• 1 tbsp Dijon mustard

• ¼ cup dried cranberries, finely chopped

• 1 tbsp orange juice

• 1 tsp sea salt

• ½ tsp black pepper

• Optional: pinch of Badia ground cinnamon

• Chopped walnuts for garnish (optional)

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1. In a small bowl or jar, whisk together Iberia Red Wine Vinegar, honey, Dijon mustard, orange juice, and cranberries until fully combined.

2. Slowly drizzle in Iberia Sunflower and Grapeseed Blend while whisking to emulsify.

3. Season with sea salt, black pepper, and optional Badia cinnamon.

4. Let the vinaigrette rest for 10 to 15 minutes so the cranberries soften and infuse flavor.

5. Sprinkle chopped walnuts on top before serving for added texture.