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½ cup Epicurean 25Year balsamic vinegar
1 cup Epicurean Tuscan Herb Extra Virgin Olive Oil
3 tablespoons Dijon mustard
3 tablespoons honey
2 small shallots, minced
¼ teaspoon salt
¼ teaspoon black pepper

Whisk together Epicurean 25-Year Balsamic, mustard, honey, shallots, salt and
pepper. Gradually whisk in the Epicurean Tuscan Herb Extra Virgin Olive Oil, blending well.
Note: leftover vinaigrette may be stored in the refrigerator for two weeks