Ingredients
-
6 Tbsp. Quality Balsamic Vinegar
-
2 Tbsp. Dijon Mustard
-
1 Garlic clove-peeled and trimmed.
-
1 Small Shallot- peeled and trimmed.
-
1/2 Tsp. Herb de Provence
-
1/2 Tsp. Sea Salt
-
2-3 Grinds of Fresh ground pepper
-
1 Cup Extra Virgin Olive Oil
Directions
Combine all of the ingredients except the olive oil, in a small food processor and pulse to combine on low speed.
Next, drizzle the olive oil slowly into the food processor while on low until you have a smooth dressing-1-2 minutes.
Pour into an airtight container or serve with your favorite salad immediately and enjoy!
Recipe Note
• This dressing should last 1-2 weeks if stored in an airtight container in the fridge.
• Let the dressing set to room temp before serving.
