HOMEMADE VINAIGRETTE

If you love salads, here’s a homemade vinegarette you can try and enhance the flavours of your salads.
Ingredients
½ cup extra-virgin olive oil
3 tablespoons vinegar of choice (balsamic vinegar, red wine vinegar, white wine vinegar)
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
2 medium cloves garlic, pressed or minced
¼ teaspoon of our Lighthouse Sea salt, to taste
Marina Lighthouse black pepper, to taste
 
Directions
1.    In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
2.    Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavours with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
3.    Serve immediately or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.
 
Adapted from https://cookieandkate.com/how-to-make-vinaigrette-plus-variations/