Honey Balsamic Vinaigrette
In a bowl, whisk the Honey Balsamic Vinegar, salt & pepper, and mustard. Then slowly add the EVOO and whisk until emulsified.
Variation: Use The Olive Tap’s Sorrento Lemon Olive Oil for another nice vinaigrette variation. You can also reduce the Sorrento Lemon Olive Oil to 1/4 cup and use as a marinade.