1/4 cupapple cider vinegarpreferably with the mother
2tablespoonsmaple syrupsub with honey
1tablespoondijon mustard
salt and freshly ground black pepperto taste
Instructions
Place the olive oil, apple cider vinegar, maple syrup, dijon mustard and salt and pepper, to taste in a small jar.
6 tablespoons extra virgin olive oil, 1/4 cup apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon dijon mustard, salt and freshly ground black pepper
Secure a lid over the top of the jar and shake vigorously until the ingredients have emulsified. Taste and adjust the seasoning as necessary. Enjoy!
Notes
Pro tip: Prep a batch in advance to have on hand to toss in your salads all week long!
You may use filtered or unfiltered apple cider vinegar in this recipe.
Store apple cider vinegar salad dressing in an air tight container in the refrigerator for up to 2 weeks.
Once refrigerated, the olive oil in the dressing will solidify. Simply remove from the refrigerator and let stand at room temperature for 10-15 minutes before you plan to use it. Shake well and enjoy!