Rosemary, Oil & Vinegar Dipping Sauce

My sister-in-law, Elise, is one of my "idol chefs."  If you are wondering what I mean by that I will gladly share my definition and I am sure everyone knows a few people that are like this in the kitchen.  No matter what dish she is cooking, she will add a dash of this, a dash of that and then taste it.  Almost every time she does this, she will then follow with, "hmmm, I should really add some ginger root (or any ingredient I could never imagine enhancing the dish).  Sometimes it's soy sauce in the asparagus or Dr. Pepper in the meat marinade.  Anyway, I'm sure you catch my drift that she doesn't really follow recipes and comes up with magical dishes.  I dream of cooking like this one day and have just lately started trying to add my own flare instead of rigidly following recipes.
All that to say, I would like to share this wonderful dipping sauce I had last time I was at her house.  I know this is nothing too out of the ordinary, but I do hope to share more of her recipes in the future (I just have to follow her around in the kitchen and write down every "splash of this and pinch of that").  Now olive oil and vinegar is something most everyone has had at a restaurant, but the addition of rosemary and sea salt makes this wonderful.  This is a great dipping sauce to serve as an appetizer to almost any meal.

Rosemary, Oil & Vinegar Dipping Sauce
Recipe Note
My favorite bread to serve with this sauce is the Rustic Loaf from Central Market.
Ingredients
1/2 olive oil
1/2 cup balsamic vinegar
1-2 teaspoons finely grated sea salt
1 teaspoon finely chopped fresh rosemary
Step by Step
1. Combine all ingredients and lightly stir.
2.  Serve with a crusty loaf of bread.  My recommendation: Central Market's Rustic Loaf