Cook’s Notes: Make dressing just before serving. The olive oil hardens in the fridge, making the dressing rather solid.
4 T extra virgin olive oil
1 T balsamic vinegar
1/2 tsp powdered ginger
2 teaspoons Dijon mustard
1 teaspoon honey
Freshly ground black pepper to taste
This kind of dressing is recommended for a spinach salad made with baby spinach, garbanzo beans, dried cherries, and blue cheese.
Source: Adapted from guidance on balsamic.com.