INGREDIENTS
• ½ cup Balsamic VINEGAR
• 3 tablespoons Grey Poupon MUSTARD
• 3 tablespoons HONEY
• 3 cloves fresh GARLIC, pressed
• 3 green ONIONS, minced
• ¼ teaspoon SALT
• ¼ teaspoon black PEPPER
• extra virgin OLIVE OIL
METHOD
Whisk together first 7 ingredients in a two-cup measure until blended. Gradually
whisk in enough olive oil to make 2 cups dressing. Refrigerate until served.
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