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Taste and add more salt and pepper if needed. cup apple cider vinegar, cup olive oil, 2 teaspoons Dijon mustard, 1 tablespoon garlic, 1 teaspoon sea salt, teaspoon freshly ground black pepper Store the vinaigrette in an airtight container in the fridge for up to 1 week

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How to Make Honey Balsamic Vinaigrette Step 1: Its best if you can prepare this dressing in a blender, as that will make it creamier in texture and less likely to separate in the fridge when you store it

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