Ingredients:
4 Tbs. Champagne Balsamic Vinegar
1 tsp. Dijon mustard (Amora)
1 tsp. honey
1/4 c. Meyer Lemon Olive Oil
Sea Salt (Hawaiian Red Alaea)
Freshly ground pepper
Preparation:
In bowl, whisk vinegar, mustard and honey. Gradually add oil and whisk until emulsified. Season with salt and 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.
