1/2 cup sugar
4 tablespoons water, divided
6 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 clove garlic, minced
2/3 cup extra-virgin olive oil
salt and pepper to taste
1 tablespoon honey
In a small saucepan, combine the sugar and 3 tablespoons of the water. Heat over medium heat until the mixture comes to a boil and turns to a light golden color. Immediately remove from the heat and add the vinegar (stand back – it might spatter!!)
Whisk well. Add the mustard and garlic.
Add the olive oil to the vinegar mixture in a thin stream, whisking constantly.
Add 1 tablespoon water and season with salt and pepper. Add the honey. Whisk again.
The dressing will keep for several months if stored in an air-tight container in the refrigerator. Let it come to room temperature or warm slightly in the microwave before serving.