You will need:

  • ¼ cup Balsamic vinegar
  • ½ cup Cold-pressed extra –virgin oil
  • 1 tablespoon of Dijon mustard
  • Pinch of Himalaya salt and pepper

In a bowl combing the balsamic vinegar with the mustard and mix well.

While whisking slowly add the olive oil until nice and creamy.

Season with salt and pepper.

Store in a screw top jar in the fridge.