- ½ cup balsamic vinegar (any flavor)
- 3 Tbsp Dijon mustard
- 3 Tbsp honey
- 2 small shallots, minced
- ¼ tsp salt
- ¼ tsp pepper
- 1 cup garlic extra virgin olive oil
Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well.
May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil.
Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.