Instructions
- In a small bowl, whisk together the Aged Balsamic Vinegar, Sherry Vinegar, Fig Jam, and Dijon Mustard until well combined.
- Slowly drizzle in the Extra Virgin Olive Oil while whisking constantly to create an emulsion.
- Season with Fleur de Sel and freshly cracked Black Pepper to taste.
- Allow the vinaigrette to sit for at least 5 minutes to allow the flavors to meld before serving.
- Store in an airtight container in the refrigerator for up to 3 days.
