¼ cup dijon mustard

2/3 cup balsamic vinegar

¼ cup Wholesome Sweeteners Organic Raw Blue Agave syrup

1 cup extra virgin olive oil

½ teaspoon salt

½ teaspoon fresh ground black pepper

4 Tablespoons minced chives

2 Tablespoons minced shallots

Whisk together the dijon mustard, vinegar and agave until emulsified.  Continuing to whisk and slowly pour in the olive oil.  They should blend and emulsify easily.  Stir in the salt, pepper, chives and shallots.  This dressing will keep well in the refrigerator, covered tightly, for 2 - 3 weeks.

Makes about 2 cups