Ingredients

1 part vinegar, my preference is balsamic - traditional, white or flavored

1 part Dijon or brown mustard

1 part maple syrup

Instructions

1. Place all 3 ingredients into the base of a small blender, food processor, or shaker jar and give it a good whirl.

2. Place in a container with a tight-fitting lid and refrigerate. I prefer condiment squeeze bottles because I can easily shake up the dressing before each use and I can easily squirt as much or as little on my salad.

3. Store up to 7 days in the refrigerator.

Note:

• By 1 part I mean the same measurement for each ingredient. For one or two salads I’ll use 2 tablespoons of each ingredient. For enough to last a week, I’ll use 1/3 cup of each ingredient. It’s up to you what measurement you use, as long as they are all the same amount.

• Stir in ideas - oregano for Greek salad, tarragon for French Nicoise type salad, Italian seasoning for pasta salad. The flavor profiles are endless when you play around with various herbs.