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.