4 Tbs. C&C Champagne Balsamic Vinegar
1 tsp. Dijon mustard (Amora)
1 tsp. honey
1/4 c. C&C Meyer Lemon Olive Oil or any C&C Extra Virgin Olive Oil
Salt (C&C Himalayan Fine) and freshly ground pepper
In bowl, whisk vinegar, mustard and honey. Gradually add oil and whisk until emulsified. Season with salt & pepper. Keeps up to four days refrigerated in a tightly sealed container. Drizzle over a simple salad of Bibb lettuce, gorgonzola cheese and toasted walnuts.