Mustard-Spring Onion Vinaigrette

1 spring onion bulb, minced
2 TBSP white wine vinegar
2 heaping tsps Dijon mustard
1/4 tsp sea salt
1/2 tsp coarse ground black pepper
1 cup extra virgin olive oil

In a jar with a tight lid, shake spring onion, vinegar, and mustard until well blended. Add salt and pepper and shake again. Add olive oil 1/3 cup at a time, shaking between each addition. Taste and adjust seasoning if needed.

** You can also try roasting the onion before hand or using leftover grilled onions!**