Honey and Mustard Vinaigrette

This simple honey and mustard viniagrette recipe should make enough for 4 servings and will last for several days in an airtight container in the fridge. I find it is excellent with a chicken salad, and it also works well with tuna.

¼ cup red wine vinegar

¾ cup extra virgin olive oil

1 tablespoon Dijon mustard

½ tablespoon clear honey

1 teaspoon celery seeds (optional)

Salt and black pepper to taste.

Whisk all ingredients together until they are all well incorporated. Add salt and black pepper to taste.