Makes enough for maybe two-ish salads? Or so. This recipe is not an exact science. It's exactly delicious though.
- 1/4 c. olive oil
- 2 T. balsamic vinegar
- 1 small diced shallot (this is the KEY!)
- 1/2 tsp. whole grain mustard (the gritty kind, not the bright yellow kind)
- 1 T. (or, you know, a big dollop) maple syrup
- pinch kosher salt
- pinch fresh ground black pepper
I'm saving a little jelly jar to keep a double or triple recipe of this in my fridge. Good. Stuff.