Makes about 1 1/2 cups, 1 1/4 or 1 cup dressing depending on amount of vinegar used)

1/4 cup honey
1/4 cup Dijon mustard or 1/4 cup ground mustard
3/4 cup balsamic vinegar, to taste
1/4 teaspoon fresh course ground pepper

Blend honey and mustard in a small bowl with a fork until emulsified.

Add just 1/4 cup of the balsamic vinegar. Taste and add
more vinegar until it reaches the tartness you desire. Add black pepper.

Mix in dressing and drizzle on salad.

COOK'S NOTE: I use Inglehoffer stoneground mustard, and I add 1/2 cup of good quality balsamic vinegar and it still has a little sweetness to it.

Per Serving (per tablespoon using the full amount of balsamic vinegar): 14 Calories; trace Fat (6.3% calories from fat); trace Saturated Fat; trace Protein; 4g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 32mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Per Serving (per tablespoon using the 1/2 cup of balsamic vinegar): 16 Calories; trace Fat (6.6% calories from fat); trace Saturated Fat; trace Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 38mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

Per Serving (per tablespoon using the 1/4 cup of balsamic vinegar): 20 Calories; trace Fat (6.9% calories from fat); trace Saturated Fat; trace Protein; 5g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 47mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates.