Step 1

In a liquid measuring cup or bowl, combine everything but the oil (the vinegar, mustard, maple syrup, garlic, salt and several twists of black pepper).

Step 2

Stir the mixture well with a small whisk or a fork until the ingredients are completely mixed together. While whisking, drizzle in the oil until it’s thoroughly combined.

Step 3

Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors 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.

Step 4

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.