This is my go-to balsamic dressing. My trick for making it special is to add a touch of real maple syrup. It thickens and balances the vinegar so that it tastes like its long-aged, expensive cousins.

Makes about 3/4 cup

• 3 tablespoons balsamic vinegar
• 2 teaspoons maple syrup
• 2 teaspoons minced shallot
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• Salt and pepper, to taste

1. In a small bowl, whisk together vinegar, maple syrup, shallot, and mustard. Add the oil, whisking constantly. Season with salt and pepper.

This recipe was originally published with the article, From Farm to Plate.