5 Tbsp Pomegranate Balsamic Vinegar
1 heaping Tbsp dijon mustard
1 Tbsp honey, more to taste
Kosher Salt and freshly ground pepper
2/3 cup Extra-Virgin Olive Oil (we like the Coratina Olive Oil)
Whisk together the balsamic vinegar, mustard and honey in a medium bowl. Season with salt and pepper. Slowly whisk in the olive oil until the whole mixture is emulsified.
The dressing can be made 2 days in advance and stored in a container with a tight lid in the refrigerator.
This dressing pairs great with a walnut and blue cheese salad!