INGREDIENTS
- 1/4 cup Saporito Balsamic Vinegar
- 3/4 cup Saporito Tuscan Herb Olive Oil or robust Extra Virgin Olive Oil (EVOO)
- 1 Tablespoon Dijon or spicy brown mustard
- 1-2 garlic cloves, minced
- sea salt and freshly ground pepper
DIRECTIONS
In a small bowl, combine the balsamic vinegar, mustard and garlic. Add the EVOO in a slow, steady stream, whisking constantly, until well-blended. Season with sea salt and pepper to taste. Store in a tightly-sealed jar and refrigerate.
