1/4 cup pure maple syrup
1/4 cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon lemon juice
1 tablespoon Dijon mustard
1 small shallot, finely minced (about 1 tablespoon)
1 garlic clove, minced
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (freshly ground recommended)
Combine Ingredients: In a medium bowl, whisk together the maple syrup, olive oil, apple cider vinegar, lemon juice, Dijon mustard, minced shallot, minced garlic, salt, and pepper.
Whisk Vigorously: Whisk the ingredients vigorously until they are well combined and the dressing is emulsified (slightly thickened and the oil and vinegar are blended). This may take a minute or two of constant whisking.
Taste and Adjust: Taste the vinaigrette and adjust the seasonings as needed. You might want to add a little more vinegar for tanginess, maple syrup for sweetness, or salt and pepper to taste.
Storage: Transfer the vinaigrette to an airtight container or jar. Store it in the refrigerator for up to a week. The dressing may thicken slightly when chilled; let it sit at room temperature for a few minutes and whisk again before using.
Chef Tip
For a smoother vinaigrette: If you don't want visible shallot pieces, you can use a blender or food processor to combine the ingredients.
Herbs: Add 1-2 teaspoons of fresh herbs like thyme, parsley, or chives for extra flavor. Add them after whisking, or pulse them briefly in a blender.
Different Oils: You can experiment with other oils like avocado oil or walnut oil for a different flavor profile.
