 | 2 tablespoons of balsamic vinegar |
| 2 tablespoons of Dijon mustard |
| 1/3 to 1/2 cups of extra virgin olive oil |
| Salt and pepper to taste |
Prepares 6 servings
| In a small bowl, whisk the vinegar and mustard with salt and pepper. |
| Slowly add the olive oil and wisk into the vinegar/mustard mix until emulsified. |