This vinaigrette is a staple in our house—we almost always have a jar in the refrigerator for use in both salads and in marinades. Put ½ cup (120 ml) balsamic vinegar, ¼ cup (60 ml) maple syrup, 2 teaspoons Dijon mustard, and salt and pepper to taste in a blender. Pulse to combine, then add 1 cup (240 ml) olive oil in a steady stream with the motor running. This recipe makes 2 cups (480 ml) of dressing, which will keep for up to 1 month in a sealable container in the refrigerator or on the countertop.
