Step 1

In a jar or container, whisk together the red wine vinegar, Dijon mustard, minced garlic, and maple syrup.

Step 2

While whisking continuously, slowly drizzle in the extra-virgin olive oil. Doing this slowly helps create a smooth and well-blended dressing.

Step 3

Season the vinaigrette with salt, dehydrated/granulated onion, and lots of freshly ground black pepper to taste.

Step 4

Transfer the vinaigrette to a jar or airtight container. *Please* let it sit in the refrigerator for at least an hour before serving. This allows the flavors to meld together, and for the dehydrated onion to soften.

Step 5

When you're ready to eat it, give the vinaigrette a good shake to recombine any separated ingredients. Drizzle it generously over your salad greens, and toss until all the leaves are evenly coated.