1/2 cup Ultra Premium Extra Virgin Olive Oil – we recommend Koroneiki
1/3 cup Traditional Balsamic Vinegar
1 TBSP chopped fresh parsley
1 TBSP chopped fresh thyme
1 TBSP honey
salt and pepper to taste
Make this vinaigrette up to two days ahead of time – refrigerate in an airtight container. Bring to room temperature, whisk and serve. Great over arugula, with thin slices of apple, crumbles of goat or blue cheese and candied or spiced nuts.