- 1 shallot, finely minced
- 1 T. Dijon mustard
- ¼ c. Greensboro Olive Traders Strawberry White Balsamic Vinegar
- ¾ t. sea salt
- ¼ t. Pepper
- ¾ c. Greensboro Olive Traders Meyer Lemon EVOO
Directions:
Combine shallot, Dijon mustard, vinegar, salt, and pepper. Add EVOO in slow steady stream, whisking constantly to emulsify.
