1/4 cup balsamic vinegar

2 tablespoons Steins Cane Syrup

1 teaspoon creole mustard

1/4 teaspoon sea salt

1/2 cup olive oil

Black pepper to taste

Place all ingredients in jar with lid that seals well. Shake vigorously and pour on salad. Refrigerate unused portion. To use refrigerated dressing, allow to sit at room temperature for about 10 minutes before use.

Rebecca Smith, Franklin