Balsamic Vinaigrette Dressing

2 T honey
1 T dijon mustard
1/2 t salt
1/2 t pepper
1/4 C balsamic vinegar
3/4 C extra virgin olive oil
1 clove garlic, crushed

1. In mixing bowl measure honey, mustard, salt, pepper and crushed garlic. Stir with fork to combine
2. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.
3. Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator. I like to leave the garlic clove in, where it sits at the bottom of the jar and continues to release its subtle garlic flavor. But if you are afraid you’re accidentally going to get in your salad, you can fish it out with a fork and discard it.