2 T sweet hot mustard
1 garlic clove pressed
1/4 t red pepper flakes
1/4 cup balsamic vinegar
1 cup walnut oil
Sea salt and fresh ground pepper.
Combine mustard,garlic,pepper flakes, and balsamic in bowl and mix. Whisk in walnut oil in steady stream until dressing is emulsified. . Oil to vinegar ratio is 4 to 1. Dressing lasts several weeks refrigerated.
Note: This dressing is delicious served with baby greens, fresh rapberries, and topped with spicy pecans.