White Balsamic Vinaigrette

I love that this dressing makes me feel like I’m in a small French café instead of my kitchen surrounded by dishes.

White Balsamic Vinaigrette

¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
¼ teaspoon Kosher salt
¼ teaspoon freshly ground pepper (even lovlier with white pepper)
¾ cup extra-virgin olive oil

1. Combine all but the olive oil in a small bowl; slowly whisk together.
2. Drizzle the oil into the dressing, a quarter cup at a time, whisking all the while.
3. Taste and adjust seasonings as needed.
4. Store unused portion in an airtight container, refrigerated, for up to 2 weeks. Stir before using.