½ cup O&O 8 Hojiblanca Extra virgin olive oil
3 tbs O&O 3 Ori balsamic vinegar
2 tbs O&O Maple mustard
Freshly chopped basil, to taste
O&O chili pepper Fleur de sel
Ground pepper, to taste
Mix all the ingredients with a whisk except the oil until you obtain an emulsion.
Add slowly the oil and whisk.
Serve on a green salad or bean salad.
Keep it in a sealed container in the fridge until 2 weeks.