Extra Virgin White Balsamic Vinaigrette

Extra Virgin White Balsamic Vinaigrette

Ingredients:
¾ cup white balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons Dijon mustard
½ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
In a jar with a lid, mix together the vinegar, oil, and mustard. Add the salt and pepper, cover with the
lid, and shake well before serving.
Refrigerate any leftover dressing for 3 to 5 days.
Makes about 1 cup
Maple-Hazelnut Vinaigrette
Like other nut oils, a small amount of hazelnut oil adds a distinct flavor to dressings.
TOTAL TIME: 5 MINUTES