Ingredients
1/3 cup Pomegranate/Quince Balsamic Vinegar
1/4 cup Garlic Infused Olive Oil
1 Tbs Dijon mustard
2 tsp kosher or sea salt
Directions:
In a medium bowl, whisk the mustard with the salt and balsamic vinegar until blended thoroughly. Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified. In a sealable container or large ziplock bag, place your meat (pork, steak, or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process.
Bake/Broil/Grill your choice of meat and serve.