½ cup extra virgin olive oil
¼ cup balsamic vinegar
½ cup niçoise olive
2 Tbsp shallot
1 tsp Dijon mustard
ground black pepper
1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup.
2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl. Serve over your favorite greens.
Tip: This recipe is also great using Swanson® Regular or Certified Organic Beef Broth in place of the Lower Sodium Beef Broth.