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In a small mixing bowl, add the balsamic vinegar and Dijon mustard. Whisk them together until well combined.
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Slowly drizzle the extra-virgin olive oil into the bowl while whisking continuously. This helps emulsify the vinaigrette and gives it a smooth texture.
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If using minced garlic, add it to the mixture and whisk until evenly distributed. The garlic will add a nice depth of flavor to the dressing.
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add honey or maple syrup and whisk it in for a hint of sweetness. This step is optional but balances the acidity and adds a delightful taste.
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Season the vinaigrette with salt and freshly ground black pepper according to your preferences. Start with a pinch of salt and a few grinds of black pepper, then adjust as needed.
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Taste the vinaigrette and adjust the ingredients as desired. You can add more vinegar for tanginess, oil for creaminess, or sweetener for balance.
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Once the vinaigrette is well combined and to your liking, transfer it to a clean glass jar or airtight container. It can be stored in the refrigerator for up to one week