Makes:
2; 5-8 ounce portions
Ingredients
- ¼ cup soybean oil (aka vegetable oil)
- ½ tablespoon Dijon Mustard
- ½ teaspoon celery seed
- ½each shallots, finely minced
- 2 tablespoons honey
- 3 tablespoons balsamic vinegar
- Salt and freshly ground black pepper, to taste
Instructions
- In a small bowl add mustard, honey, celery seed, shallot, a pinch of salt and black pepper.
- Whisk in balsamic vinegar and then slowly whisk in soybean oil until emulsified. Be sure to taste and adjust salt and pepper as desire.
- Serve tossed with a salad made of baby spinach, scallions, garden fresh veggies, hard-boiled eggs, crispy bacon, and croutons.
