A traditional style vinaigrette...
2 T. The Olive Tap’s Aceto Balsamico di Modena, 4 Leaf Quality
1 T. The Olive Tap’s Red Wine Vinegar
1 T. dijon mustard
1 small garlic clove, crushed
1/2 t. salt
1/4 t. ground black pepper
3/4 C. The Olive Tap’s 100% Extra Virgin Olive Oil
Whisk all the ingredients together, except the olive oil, until mixed. Then gradually whisk in the olive oil until emulsified and smooth.
Adapted from The Balsamic Vinegar Cookbook by Meesha Halm.