• 1 tsp mustard
• 1/4 cup vinegar (I used cider vinegar)
• 1 TBLS tahini*
• 1/2-3/4 cup olive oil
• salt and pepper to taste
• minced fresh basil

Mix everything together to emulsify. Yum!

*If your tahini is kinda hard (from being in the fridge or just is a little dry), mix it with a little bit of olive oil to soften into peanut butter consistency before adding it to the dressing (see pic). It will fully emulsify in your dressing that way and not be clumpy!