Autumn Vinaigrette Dressing

This is hands down my favorite salad dressing.  Despite the name, I use it year round.  It is particularly good drizzled on a bed of mixed greens, dried cranberries, chopped walnuts, crumbled Gorgonzola cheese, and dried apple chips.


1/2 cup olive oil

1/3 cup apple cider vinegar

2 tsp Dijon mustard

2 tsp maple syrup

1 tsp kosher salt

1/2 tsp freshly ground black pepper


Place all the ingredients inside a mason jar.  With the lid screwed on tightly, shake the jar vigorously to combine the ingredients.  Serve immediately or store it in the refrigerator for 2 weeks.  If you do choose to refrigerate it, be sure to allow the dressing to come to room temperature and shake it once more before use, as the oil and vinegar will separate.

Makes just over 1 cup



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