Balsamic Vinaigrette

makes 1/2 cup

1/4 cup good balsamic vinegar

1 tablespoon + 1 teaspoon extra virgin olive oil

1 tablespoon water

1 teaspoon Dijon mustard

1 teaspoon grainy Dijon mustard

2 teaspoons honey

1 garlic clove, crushed (if storing) or grated on a microplane (if using immediately)

Kosher salt and freshly ground black pepper to taste

In a small bowl, whisk all of the ingredients until combined.  Toss with your favorite greens and season with salt and pepper.  Leftovers can be stored in an air tight container in the refrigerator for up to 1 week.  Enjoy!

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