Balsamic VINAIGRETTE

I can guarantee you, no matter the day or the season I always have this vinaigrette on hand.  During the early summer weeks, I seem to make double the batches.  Because when the greens start growing, all I need is a good block of bleu cheese and this dressing.  This vinaigrette can also double as a bread dipper.

Serves a 5-8 salad servings

½ medium red onion, finely chopped

½ cup balsamic vinegar

¼ cup extra virgin olive oil

1 tablespoon brown mustard

½ Tablespoon honey

1 glove garlic, finely chopped

Whisk all ingredients into a bowl except the oil.  While whisking, slowly drizzle the oil until it is fully incorporated.  Pour into a jar and place into the refrigerator.  May last 1 month in your fridge.