- 1/3 cup Cinnamon-Pear Balsamic Vinegar
- 2/3 cups 100% pure Extra Virgin Olive Oil
- 1 tbsp Dijon Mustard
- A pinch of salt and pepper to taste
In a bowl, whisk the vinegar, salt, pepper, and Dijon mustard completely. Slowly add the extra virgin olive oil, whisking constantly until completely incorporated. Refrigerate, if not used immediately, for up to 5 days.