2 tablespoons balsamic vinegar
2 teaspoons dijon mustard
2 teaspoons shallots, minced
salt and pepper, to taste
4 tablespoons extra virgin olive oil
4 tablespoons canola oil
Servings: 6
1. In a stainless steel bowl, whisk together the vinegar, mustard, shallots, salt and pepper.
2. Combine the oils. Slowly whisk them into the vinegar and mustard mixture to form an emulsified dressing.