Description
This is my go-to vinaigrette dressing for green salads—it is on regular rotation in my household! Ready in 5 minutes, you whip olive oil with maple syrup, balsamic vinegar, and fresh garlic, and finish the dressing with chopped rosemary and thyme. Adding fresh herbs to a balsamic vinaigrette is not quite traditional, but I promise you, it’s what takes this maple-balsamic vinaigrette to the next level!
Ingredients
Scale
- ⅔ cup extra virgin olive oil
- ⅓ cup good-quality aged balsamic vinegar
- 2 tablespoons pure maple syrup
- 1 clove garlic, smashed
- ½ teaspoon Kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon fresh thyme, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
Instructions
Add the olive oil, balsamic vinegar, maple syrup, garlic, Kosher salt and ground black pepper to a high-speed blender or food processor. Blend until the vinaigrette is emulsified & creamy. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 1 week. Enjoy!