A delicious, basic white vinaigrette with a touch of sweetness. In a small bowl, whisk together the White Balsamic Vinegar, honey, mustard, salt and pepper, and EVOO in a slow, steady stream, whisking constantly until smooth. Use immediately or cover and refrigerate for up to one week. Recipe by Rachel Bradley 3 T. The Olive Tap's Premium White Balsamic Vinegar 1 t. honey 1 t. whole grain or Dijon Mustard 6 T. The Olive Tap's Koroneiki or Kalamata EVOO Salt & freshly ground black pepper to taste
