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A delicious tangy dressing. I just make mine in a jar and place in the refrigerator. Keeps well.
Makes slightly over 1/2 cup.
1/4 cup balsamic vinegar
1 teaspoon honey or maple syrup
1 garlic clove, grated
2 teaspoons Dijon mustard
1/2 teaspoon DC kosher salt (or more to taste)
Freshly ground black pepper
1/4 Cup extra-virgin olive oil
In a small bowl, whisk together the vinegar, honey, garlic, mustard, salt, and several grinds of pepper.
Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
Urban Cowgill December 2024