In a small mixing bowl, whisk together the balsamic vinegar, Dijon mustard, and the minced garlic. While vigorously whisking, drizzle in the olive oil, just a little bit at a time. Whisk well until nicely emulsified. Season to your liking with salt and freshly ground pepper. This will keep, refrigerated, for several days. Olive oil does become solid when cold, so remove the dressing from the refrigerator 15 minutes before serving, or substitute sunflower for the olive oil (see note).