2 tsp Dijon Mustard
6 Tbsp Sicilian Lemon White Balsamic
1 tsp salt
1/2 tsp pepper
10 to 12 Tbsp Herbes de Provence Olive Oil
Whisk mustard, balsamic, salt and pepper together. Then slowly drizzle the olive oil into the vinegar combo. Serve over your favorite greens, roasted vegetables, etc. – even warm quinoa. The mustard keeps the vinaigrette from separating.
Dress greens right before serving so as to not make them soggy! Also, less is more – you can always add vinaigrette but not take it away. Drizzle the vinaigrette on greens and sides of bowl, then toss gently using tongs. Perfect…enjoy!