I was trying to figure out how to eat the rest of the spinach in my fridge when Matt volunteered to make me some vinaigrette. He was done in about two seconds so I made him tell me how he did it - because people need to know! He mixed 1/4 cup olive oil with 1/4 cup balsamic vinegar and then added a bit of mustard and honey. Whisked together, it was the perfect topper for my hummus, peppers and spinach salad. It was enough for 3 salads.
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