Rosemary & Sage Vinaigrette
1/4 cup Red Wine Vinegar
1 tablespoon Honey
1 tablespoon Dijon Mustard
1/2 cup Olive Oil
1 teaspoon of No. 18 Baden-Wurttemberg spice blend
In a mixing bowl, whisk together the red wine vinegar, honey, Dijon mustard, and No. 18 Baden-Wurttemberg Spice Blend until well combined.
While whisking continuously, slowly pour in the olive oil until the vinaigrette is emulsified and well combined.
Transfer the rosemary and sage vinaigrette to a jar or container with a lid and refrigerate for up to 1 week.