Maple Balsamic Vinaigrette
- ¼ cup extra-virgin olive oil
- 2 teaspoons golden balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon pure maple syrup
- salt and fresh ground pepper, to taste
- Combine all ingredients in a mixing bowl; whisk until well combined and thoroughly incorporated.
- Taste for seasonings and adjust accordingly.
- Place in a jar with a lid and refrigerate for up to two weeks.
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