- 1 Tbsp . finely minced shallot
- 1 Tbsp . Dijon mustard
- 1/3 cup Tastealotta Honey Ginger White Balsamic Vinegar
- 2/3 cup Tastealotta Arbequina Extra Virgin Olive Oil
- Salt and pepper to taste
Add the vinegar, salt, pepper, mustard and shallot to the blender.
Pulse a few times to mix.
Slowly pour in the olive oil while the blender is running to emulsify the mixture.
Yield: approximately 1 cup