White Balsamic Vinaigrette

From Geoffrey Vickery

3/4 cup olive oil

1/2 cup white balsamic vinegar

1/4 cup honey

1 T Dijon mustard

1 t crushed garlic

Dash salt

Freshly ground pepper

Combine ingredients and blend with immersion blender, regular blender or food processor to emulsify. Makes 1 1/2 cups. Store unused dressing in refrigerator.