This is a classic vinaigrette recipe to top any salad. Also great a s a marinade! Pour the EVOO (room temperature) into a small bowl. Slowly add the vinegar while whisking briskly. Add the mustard, if using, continuing to whisk. Add salt and pepper to taste. 1/2 C. The Olive Tap's 100% Extra Virgin Olive Oil (Mild to Medium, Fruity Profile, e.g. Arbequina, Mia's Blend, Italiano) 3-4 T. The Olive Tap's Aceto Balsamico di Modena, 4 Leaf Quality 1 t. Dijon mustard (optional, to emulsify) Salt and Pepper to taste
