Most commercial salad dressings use inexpensive oils such as corn and soybean oil. Olive oil is a much better choice for a salad oil.
Place all ingredients in the pint jar. (I mix this up in a wide-mouth pint-size canning jar and tend to just serve it right out of the jar.)
The creaminess in this recipe comes from the tahini, which also helps to keep the salad dressing emulsified. This means it keeps the oil and vinegar mixed together rather than in separate layers.
The flax oil helps keep the olive oil from firming up in the refrigerator, so the salad dressing stays more pourable.
Recipe by Whole Life Challenge® at Creamy Balsamic Salad Dressing https://www.wholelifechallenge.com/creamy-balsamic-salad-dressing/