Maple Balsamic Vinaigrette
And one last thing, before I get any OIL IS BAD comments, let me please say this: Some HEALTHY fats, like the organic, cold-pressed EVOO we use in this recipe, are FINE! In fact, they are good for you and necessary for a healthy heart & body; they control metabolism, stave off hunger, and protect & insulate your vital organs. So, lets eat!
1/4 cup balsamic vinegar
1 tablespoon maple syrup
3 cloves garlic
1 teaspoon vegan dijon or spicy mustard
1/4 teaspoon each salt & pepper
3/4 cup extra virgin olive oil (EVOO)
In a blender or food processor combine everything but the oil and mix on high until combined, about 30 seconds. Slowly drizzle in the olive oil, continuing to blend the mixture until desired consistency is reached. Serve over salad, fruit or tomato-based dishes like bruschetta. This recipe is easily double or tripled when larger amounts are needed. Save in a sealed container, like a glass jar, for up to 1 month on the counter or in the refrigerator. If its in the fridge, be aware that the oil may solidify between uses. If that happens, let it come to room temperature before using, or re-blend. Separation is natural, so shake the jar to reincorporate ingredients before each use. Enjoy!