(12 servings, 2 Tbsp. per serving. Store in refrigerator)
- 1 cup extra virgin olive oil (preferably first cold pressed)
- ⅓ cup good quality aged balsamic vinegar
- 1 Tbs. dried parsley
- ½ tsp. sea salt.
- Freshly ground pepper to taste
- 1 Tbs. honey mustard (organic if possible)
- 1 garlic clove, passed through a garlic press or minced (optional)
Directions: Add all ingredients into a bowl & whisk until thick and creamy. Check for seasoning.