Balsamic Vinaigrette

| 06/15/2010|
2 tbsp. Aceto Balsamico di Modena 4-Leaf Quality Balsamic Vinegar
1 tbsp. Red Wine Vinegar
1 tbsp. Dijon mustard
1 small clove garlic, crushed
1/2 tsp. salt
1/4 tsp. ground black pepper
3/4 cup Hojiblanca EVOO

Wisk all the ingredients except the Hojiblanca Extra Virgin Olive Oil together until mixed. Then gradually whisk in the Hojiblanca EVOO until smooth.

Adapted from The Balsamic Vinegar Cookbook by Meesha Halm