Mustard Maple Vinaigrette

  • 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.

Know someone who would dig this recipe? Please forward this e-mail to a friend!