1 tablespoon finely minced shallot
1 tablespoon Dijon mustard
1/3 cup D’Avolio Honey Ginger White Balsamic
2/3 cup D’Avolio EVOO
Salt and pepper to taste
Add the D’Avolio Honey Ginger balsamic vinegar, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the D’Avolio olive oil while the blender is running to emulsify the mixture.
