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

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.