California Prune Balsamic Vinaigrette

In a small saucepan, simmer the prunes and water until most of the water has evaporated. Transfer the softened prunes and any remaining water to a food processor and pulse until smooth. Add the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, balsamic vinegar, and sea salt and pepper to taste. Pulse again until all ingredients are well combined. Store the vinaigrette in the fridge, always covered, for up to 3 days. Enjoy!