2 Fluid Ounce Balsamic Vinegar 2 Fluid Ounce Canola Oil 2 Fluid Ounce Greek Yogurt 2 Fluid Ounce Mayonnaise 1/2 Fluid Ounce Dijon Mustard 1 Teaspoon Honey 1 Teaspoon Roasted Garlic Oil 1 Each Shallot
1. Rough cut shallot and add to Balsamic Vinegar. 2. Slowly drizzle oils into balsamic vinegar until emulsified. 3. In mixing bowl, mix all other ingredients 4. Fold balsamic vinegar/oil emulsification into mixing bowl mixture. 5. Season with salt and pepper.