Servings: Many salads

½ cup + 2 tbsp (155mL) white wine or balsamic vinegar ½ cup + 2 tbsp (155mL) white wine or balsamic vinegar
¾ cup + 2 tbsp (205 mL) extra virgin olive oil ¾ cup + 2 tbsp (205 mL) extra virgin olive oil
1 tbsp (15 mL) honey 1 tbsp (15 mL) honey
1 tbsp (15 mL) Dijon mustard 1 tbsp (15 mL) Dijon mustard
½ tsp (2 mL) salt ½ tsp (2 mL) salt
¼ tsp (1 mL) black pepper ¼ tsp (1 mL) black pepper

Combine all ingredients in a jar with a tight fitting lid. Shake well.

Sometimes I add crushed garlic or whole stems of fresh herbs like thyme and rosemary.  Sometimes I add crushed garlic or whole stems of fresh herbs like thyme and rosemary.
Store in the refrigerator. The oil will solidify so you need to let it sit out for 10ish minutes, then shake well. You can also stick it in a bowl of warm water to help it quickly thin out.  Store in the refrigerator. The oil will solidify so you need to let it sit out for 10ish minutes, then shake well. You can also stick it in a bowl of warm water to help it quickly thin out.