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½ cup Epicurean Cranberry Pear Balsamic Vinegar
1 cup Epicurean Jalapeno Extra Virgin Olive Oil
3 Tbs. Dijon Mustard
3 Tbs. honey
1/4 tsp Epicurean’s Smoked Onion Sea Salt
¼ tsp. ground black pepper

Whisk together Epicurean’s Cranberry Pear Balsamic Vinegar, mustard, honey, pepper
and Epicurean’s Smoked Onion Sea Salt
Gradually whisk in Epicurean Jalapeno Extra Virgin Olive Oil, blending well.