Rosemary and Garlic Balsamic Vinaigrette
This tangy vinaigrette is the perfect finish for a salad of greens or to splash over grilled asparagus or other veggies. It can also be used as a marinade.
¼ cup balsamic vinegar
¼ cup extra-virgin olive oil
2 tablespoons raw, local honey
1 heaping tablespoon Dijon mustard
1 teaspoon dried rosemary (or 2 teaspoons fresh, chopped)
1 teaspoon grated Parmesan cheese
1 clove garlic, minced
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
Combine all ingredients in a glass jar with a shaker top lid and store in the refrigerator. Shake before each use.