1 Taza Salt & Pepper Chocolate Mexicano Disc, coarsely chopped
1/4 cup balsamic vinegar
2 tablespoons olive oil
Juice of 1 lemon
kosher salt and pepper
1. In a small sauce pan, over medium low heat, combine chocolate and balsamic vinegar. Heat, stirring often, until chocolate is melted.
2. Allow to cool, then whisk in olive oil and lemon juice. Season to taste with salt and pepper.
3. Serve drizzled over summer greens dotted with goat cheese, sliced red onions, raspberries and toasted almonds.