- 2 ounces sweetened chocolate, melted
- 2 ounces balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1 ounce pasteurized egg yolk
- ¼ teaspoon thyme
- ¼ teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups sunflower oil
Melt chocolate on low induction burner setting, or use double boiler method. Let cool 2 minutes.
In an electric mixer bowl, combine warm chocolate, balsamic vinegar, Dijon, honey, egg yolk and seasonings, and beat on medium-high for one minute.
Reduce mixing speed to medium and add a very small amount of oil (4-5 drops). Allow to mix 15 seconds. Add another small dose of oil (4-5 drops) and allow to mix another 15 seconds.
Add remaining oil in a slow pour while mixer runs at medium speed until all oil is used. Serve over mixed greens or fresh micro green medley. Refrigerate after use. Product storage will depend on the expiration date of the pasteurized egg yolk product.
Makes approx. 2 cups enough for 8-10 full salads