1/4teaspoongarlic powder or 1 finely minced garlic clove
1tablespoonhoney or maple syrup
1/4teaspoonsea salt
1/4teaspoonground black pepper
Instructions
Add the oil, vinegar, mustard, garlic powder (or fresh), honey or maple syrup, salt, and pepper to a small bowl or a small mason jar. Whisk to combine or if you are using a jar, add a lid and shake to combine.
Test the taste on a little piece of greens, adjust salt and pepper to taste.
Serve right away on your favorite salad.
Vinaigrettes is especially good on salad greens (opposed to just plain lettuce).
See content on recipe page for variations.
Notes
You can swap out the vinegar for just about any vinegar you like or have on hand. This is a great chance to try flavored vinegar like peach or strawberry vinegar, too; they are great in salad dressing!
You can use other light oils such as avocado oil in this recipe if you prefer.
I like to warm my honey up just a bit before adding it to encourage it to incorporate into the dressing better.
You can store leftover dressing in the fridge for a few weeks, just bring it back to room temperature and shake or whisk before serving.