BRIAN IN THE KITCHEN brought to you by Stitsworth Meats
June 24 2010
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.