Kalamata Olive Vinaigrette

Yield: 1 scant cup

Ingredients:
2 tbsp pitted & minced kalamata olives
1 tbsp minced red onion
1 tbsp stone-ground mustard
3 tbsp red wine vinegar
2 tsp raw honey
1 clove garlic, crushed *
1 tbsp chopped fresh parsley
¼ tsp sea salt
¼ tsp fresh cracked pepper
7 tbsp extra virgin olive oil

Instructions:
In a small bowl, combine olive, red onion, mustard, red wine vinegar, honey, garlic, parsley, sea salt and pepper. Whisk to combine. While continuing to whisk, stream in extra virgin olive oil. Whisk until thoroughly combined.

* To crush garlic with a knife: Mince the garlic on a cutting board. Once minced, sprinkle a pinch of coarse sea salt overtop. Chop some more. Then using the flat side of a knife, carefully press down firmly on the garlic and drag the knife forward until the knife is no longer on top of the garlic. Lift the knife. Re-pile the garlic and start again until it forms a paste.