| 1 Tablespoon | Sonoma Syrup Black Currant Syrup |
| 1 teaspoon | Dijon mustard |
| ½ cup | Extra virgin olive oil |
| 2 Tablespoons | Balsamic vinegar |
| Sea salt and freshly ground black pepper |
|
Place the mustard and vinegar in a medium bowl. Slowly whisk in the oil until combined. Season with salt and pepper. |
