Ingredients

1/2 cup of premium balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon garlic, minced into a paste

1/2 teaspoon fresh ground black pepper

1/4 teaspoon salt

1 cup of premium extra virgin olive oil

Preparation

  1. Place all ingredients except EVOO into a large mixing bowl and whisk well.

  2. Add EVOO in batches in a slow, steady stream & whisk until emulsified.

  3. Chill until serving.

Note: Store in refrigerator for up to 2 weeks