Stir-well the nut butter. In a large mixing cup, add ingredients from almond butter to vinegar. Stir-well.
With one hand holding a whisk, slowly drizzle in the olive oil while whisking at the same time to emulsify the sauce.
Let the sauce sit at room temperature for 10-15 minutes. The flavor will develop further and the texture will turn extra creamy smooth.
The salad dressing will keep fresh in the fridge for 2 weeks but seriously you probably will want to drizzle it on everything. :)To thin the sauce, add 1-2 tbsp Mandarin orange juice or until your desired consistency.To make it thicker (turn it into a dip), add more almond butter then taste and adjust the rest of the ingredient quantity to your liking.Try this salad dressing with my Mandarin Chicken Salad. They are match made in heaven!