4 tbsp of balsamic vinegar
1 tsp of honey
8 tbsp of Donegal Rapeseed Oil
Salt and freshly ground black pepper
1/2 tsp of wholegrain mustard.
Place the vinegar in a screw-topped jar.
Add the honey and a good pinch of salt.
Shake until the salt has dissolved.
Add the oil to the jar with the mustard.
Shake again until you have formed a thick emulsion.
Season to taste and chill until needed.