Servings: 8
Prep: 5 minutes
3/4 cup "Novello" di Gradassi Extra Virgin Olive Oil
3 tbsp Fig Balsamic Vinegar
2 tbsp shallot (minced)
2 tsp Dijon Mustard
Pinch Himalayan Pink Fine Ground Sea Salt
Pinch of pepper
1. Mince shallots.
2. Whisk together mustard, vinegar, sea salt, shallots, and pepper.
3. Slowly whisk in olive oil until emulsified, shake in a jar, or mix in a food processor.
