INGREDIENTS
- 1T finely minced shallot
- 1 T Dijon mustard
- 1/3 cup Oli+Ve Honey Ginger White Balsamic
- 2/3 cup Oli+Ve Arbequina EVOO
- Salt and freshly ground pepper to taste
DIRECTIONS
Add the vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running to emulsify the mixture.