• ½ cup extra-virgin olive oil
• 3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar- see notes below)
• 1 tablespoon Dijon mustard
• 1/2 tablespoon maple syrup or honey
• 2 medium cloves garlic, pressed or minced
• ¼ teaspoon fine sea salt, to taste
• Freshly ground black pepper, to taste

Mix and store covered in the refrigerator.

Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

Variations

BALSAMIC VINEGAR: Makes a bold, slightly sweet dressing that is wonderful on green salads with fruit, such as apples, strawberries or peaches.

RED WINE VINEGAR: Packs a punch and works well with other bold flavors and bright veggies, like tomatoes, bell peppers, cucumber, cabbage and more (think Greek salads).

WHITE WINE VINEGAR: This is a more mellow vinegar and it’s especially nice with more delicate flavors like cucumber and sweet corn. It’s lovely on just about every green salad out there.

GREEK/ITALIAN VARIATION: Use red wine vinegar. Add 1 to 2 teaspoons dried oregano and, optionally, a pinch of red pepper flakes.