½ cup extra virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons 100% pure maple syrup
2 teaspoons mustard, whatever your favorite is (unless it’s like French’s yellow mustard then use dijon mustard)
1 shallot minced
pinch of red pepper flakes
1) Whisk everything together in a bowl with the amount of salt and pepper you want. Put this in a squeeze bottle or a mason jar if that’s something you own.
2) Let it sit in the fridge for about an hour before using. This works as a salad dressing or on top of white fish or chicken before you bake them or vegetables while they are still hot after you bake them.
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