Balsamic Vinaigrette
½ Extra Virgin Olive Oil
¼ Balsamic Vinegar – (Be sure to use high quality)
1 ¼ Tsp. Honey
1 ¼ Tsp. Dijon Mustard
¾ Tsp. Salt
½ Tsp. Pepper
In a small jar add the olive oil, balsamic, honey, Dijon, salt and pepper. Put the lid on the jar and shake well. If you don’t have a jar simply mix in a bowl. Can be stored in an airtight container in the refrigerator for 2 weeks or more. Bring to room temperature before using because the olive oil tends to coagulate.