Ingredients:
- 2 Tbsp. stone-ground mustard
- 2 Tbsp. honey
- ¼ cup balsamic vinegar
- ½ cup extra-virgin olive oil
- ½ small shallot, minced
- ½ tsp. sea salt
- ¼ tsp. freshly cracked black pepper
Directions:
- In a small bowl, whisk together mustard, honey, vinegar, olive oil, shallot, salt and pepper until emulsified.
- Store refrigerated in an airtight container for up to one week.
