Step 1

Add the vinegar and lemon juice to a jar for which you have a lid. Add 2 teaspoons mustard, 2 teaspoons maple syrup, garlic, ½ teaspoon oregano, red pepper flakes (if using), olive oil, ½ teaspoon kosher salt, and pepper to taste.

Step 2

Shake vigorously to emulsify the vinaigrette. Shake vigorously to emulsify the vinaigrette. Taste, adding more mustard for creamy tang and to emulsify, more maple syrup for sweetness, or more lemon juice or vinegar for additional acidity. Season to taste with more salt, pepper, or oregano as desired.

Step 3

Store vinaigrette in the sealed jar in the fridge for 1 to 2 weeks.