Actually Good Vinaigrette (+ ways to use)

 

½ cup [105 g] extra-virgin olive oil

1½ T. balsamic or red wine vinegar

1½ T. water (see note*)

1 T. Dijon mustard

1½ tsp. maple syrup or a big pinch of sugar

1 garlic clove, crushed through a press, or ½ tsp. garlic powder

Salt

 

In a small mixing bowl, whisk together the olive oil, vinegar, water, if using, mustard, maple syrup, garlic, and salt to taste (¼ to ½ tsp). The mixture should stay emulsified for a little while, but you will need to shake it up or whisk it right before serving.  Storage: This dressing contains garlic and isn’t extremely acidic, so it should only be stored in the fridge for a few days before consuming. But if you leave out the garlic and water, and add them later as needed, you can count on at least 1 week in the fridge.

 

Tossed with crisp greens, shaved Pecorino or Parmesan, + a bit of flaky sea salt (add water)

Drizzled over burrata, strawberries, tomatoes, and thyme (don’t add water)

Coat potatoes or other veggies before roasting with vinaigrette instead of oil (don’t add water)

Use in your favorite garden salad

Mixed into a cold lobster salad (add water)

As a dipping sauce for artichokes (add water)

Drizzled over roasted squash stakes, dates, feta, and rosemary (add water

Brushed onto bread for an antipasto sandwich (don’t add water)