BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 24 2010

Balsamic Vinaigrette

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1/2 cup Balsamic Vinegar
3 tablespoons Dijon Mustard
3 tablespoons Honey
2 Garlic cloves, finely minced
2 small Shallots, finely minced
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
1 cup Extra Virgin Olive Oil

In a serving bowl, whisk balsamic vinegar, Dijon mustard, honey, garlic, shallots, coarse salt, and fresh ground black pepper until well blended.

Gradually whisk in olive oil.