Makes about 1 cup
1/4 cup Kowalski's Balsamic Vinegar
2 tbsp. Kowalski's Pure Maple Syrup
1 tsp. Dijon mustard
1/2 cup Kowalski's Extra Virgin Olive Oil
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
In medium mixing bowl, whisk together vinegar, syrup and mustard. Drizzle in oil very slowly, whisking constantly to form an emulsion. Season to taste.
A note about gluten: When prepared with gluten-free mustard, this recipe is gluten free.