Step 1

In a medium bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, ground ginger and kosher salt.

Step 2

Slowly whisk in the olive oil 1 tablespoon at a time until fully combined and an emulsion forms. The dressing can be stored in the refrigerator for up to 2 weeks. Before serving, let it stand on the counter for a few minutes until it comes to room temperature and shake well before serving.