I love my creamy dressings made with cashews or tahini but sometimes I crave a good old balsamic vinaigrette or we have an allergic person visiting. This recipe is courtesy of Jane Esselstyn – the proportions work great, it’s super easy to make and is a delightful addition to any salad.
I usually triple the recipe and use my little dressing shakers. I make it using both white balsamic and regular balsamic. I like both on any given salad but I particularly love the regular balsamic version in my three bean salad.
3-2-1 Dressing Ratio
3 tablespoons balsamic vinegar
2 tablespoons stoneground mustard
1 tablespoon maple syrup
Whisk or shake together until smooth. Enjoy!