1/3 cup ATTILIOS EVOO,
3 Tbsp. ATTILIOS 18 Year Traditional Balsamic Vinegar
3 Tbsp. sour cream, yogurt or mayonnaise
1 Tsp. Dijon mustard
Sea salt and freshly ground black pepper, to taste
1 small shallot, cut into chunks

Combine all ingredients except shallot in a blender and blend. A creamy emulsion will form in about 30 seconds. Taste, add additional balsamic 1-2 tsp. at a time until balance tastes right to you. Add shallot and pulse until shallot is minced within the dressing.