Balsamic Vinaigrette

Ingredients

• 2 tablespoons honey 
• 1 tablespoon dijon mustard (whole grain dijon is also great if you have it) 
• 1/2 teaspoon salt 
• 1/2 teaspoon ground pepper 
• 1/4 cup balsamic vinegar 
• 3/4 cup extra virgin olive oil 1 garlic clove, crushed (or minced if you like a stronger garlic flavor) 

Directions

1. In salad bowl measure honey, mustard, salt, pepper and crushed garlic. 
2. Stir with fork to combine (you can use a whisk if you’re using minced garlic; the crushed garlic clove tends to get caught in the wires).
3. Add balsamic vinegar and stir. Gradually oil, whisking with fork to incorporate. Stir until fully emulsified.

Notes
- Store in a jar with lid (a repurposed jam jar works nicely). Keeps indefinitely in refrigerator.
- Makes approximately one cup of vinaigrette.
- If using a blender or food processor, mix mustard, honey, garlic, salt, pepper and balsamic vinegar first until garlic is well blended. Add oil in batches, pulsing to mix after each addition. Too much mixing will make the vinaigrette extremely thick. I learned this the hard way and had to make a runnier batch to whisk the two together. Alternatively you can whisk in a bit of water to loosen it up, but this will also lighten the color of the vinaigrette. But these adjustments are just for appearances – a too-thick vinaigrette is perfectly usable and will thin out when mixed on salad.

Source
http://chinesegrandma.com/2010/11/balsamic-vinaigrette