Bourbon Barrel Stout Vinaigrette

1/4 cup Bourbon Barrel Stout Beer Syrup

1 cup Extra Virgin Olive Oil

1/2 cup Balsamic Vinegar

2 tsp Dijon Mustard

1 shallot, minced

Pinch of salt & pepper to taste

Combine all ingredients in a mixing bowl and whisk until the oil and vinegar are emulsified. Serve immediately and refrigerate the remaining vinaigrette in an airtight container for up to 2 weeks. The oil and vinegar will eventually separate, so stir again before serving. Makes 12 servings.