Maple Balsamic Vinaigrette

Ingredients

¼ cup (60 ml) balsamic vinegar
2 tbsp (30 ml) pure maple syrup
1 tsp Dijon mustard
1 small garlic clove, finely minced or grated
½ tsp kosher salt
¼ tsp freshly ground black pepper
½ cup (120 ml) extra-virgin olive oil

Optional additions

1 tsp fresh thyme or rosemary, finely chopped
1 tsp apple cider vinegar (for extra brightness)
Pinch of red pepper flakes
1 tsp lemon juice

Before you get started

Before you get started, gather all of your ingredients and measuring tools. This vinaigrette comes together in just a few minutes, and having everything ready will make the process quick and easy.

Instructions

In a bowl or mason jar, whisk together the balsamic vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper.
Slowly drizzle in the olive oil while whisking continuously until the dressing emulsifies. (If using a jar, simply seal and shake vigorously.)
Taste and adjust:
- More maple syrup if you prefer it sweeter.
- More balsamic or a squeeze of lemon if you want more acidity.
- More salt and pepper to taste.

Storage

Store in an airtight container in the refrigerator for up to 1 week.
Olive oil may solidify when chilled. Let the dressing sit at room temperature for 15–20 minutes and shake well before serving.

Great Pairings

Mixed greens with apples, pears, or strawberries
Goat cheese, feta, or blue cheese
Candied pecans or walnuts
Roasted butternut squash or sweet potatoes
Brussels sprouts
Grilled chicken, salmon, or pork
Quinoa or farro bowls

This recipe yields about ¾ cup (180 ml) of dressing, enough for 6–8 side salads.