Method
Whisk balsamic vinegar, chives, parsley, basil, Dijon and stone ground mustards together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed. Whisk before each use.

Makes: 6 - 8 Servings

Chef Larry's Notes:
Toss a variety of petite salad greens with Balsamic vinaigrette and serve with ripe California avocado slices and Roma tomato slices on chilled plates for a terrific salad.

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