I'm starting to get into a food rut, so I started looking through some of my old recipes for inspiration.
How could I forget about this Maple Balsamic Vinaigrette?
It's simple to make and delicious drizzled on a salad, over some sliced pears, or anything really. It lands more on the sweet side, so feel free to cut back on the maple if you like your dressing more acidic. I'm sure agave or honey would be fine swaps if you can't do maple. If you do the maple, make sure you are using the real stuff and not the chemical laden pancake "maple" syrups.
Maple Balsamic Vinaigrette
1/4 cup extra virgin olive oil
2 Tlbs balsamic vinegar
2 Tbls maple syrup (the real stuff)
1 tsp Dijon mustard
1/2 tsp coconut aminos (or soy sauce)
1/2 tsp minced garlic
pinch black pepper
Whisk all ingredients together. Will keep for five days in the fridge.