1/3 cup balsamic vinegar
2 Tbsp water
2/3 cup extra virgin olive oil
2 Tbsp coarse Dijon mustard
1 small shallot, minced
2 Tbsp chopped fresh parsley, basil, and/or dill (substitute herbs of your choice, can use 1 Tbsp dried herbs)
sea salt and coarse ground pepper to taste
Combine all ingredients in closed container (pint-sized mason jar with lid) and shake until mixed.
Store on the counter or in the refrigerator. If storing in the refrigerator, remove and allow to come to room temperature, as oil may solidify when refrigerated.