- 1 minced Shallot (or substitute for 1/2 tsp onion powder in a pinch)
- 1/2 Tbsp Whole Grain Mustard
- 1 Tbsp Raw Honey
- 1/2 C Extra Virgin Olive Oil
- 1/2 tsp Splendor Garden Salmon Seasoning
Combine shallot, mustard, honey, balsamic vinegar and Salmon Seasoning in a blender, and blend until smooth. Gradually add the olive oil until emulsified. Store in the refrigerator for up to a week.