I could drink this stuff it’s so good!  I love that it can be used for lots of dishes, including fish, chicken, pasta and many other salads.

Recipe

2 cups extra virgin olive oil or infused garlic herb olive oil (saute 5-10 cloves garlic, 4 tablespoons chopped sage and 4 tablespoons rosemary on low heat, simmering for 5 minutes. Be careful not to burn it. Strain and pour into blender).

4 – 6 tablespoons balsamic vinegar

1/2 cup raw honey

Salt and fresh ground pepper to taste

Puree all ingredients together in a high quality blender or food processor to emulsify, for about 3-5 minutes.  If the honey is thick, heat in a small sauce pan on low.  This will help it emulsify easier.  This recipe can easily be doubled.  Keep in a glass container on the counter or fridge for up to 2 weeks.  The the salad I like to put it on is very simple, mixed baby greens, cherry tomatoes, feta cheese, purple onion and cucumbers.