This is the standard salad dressing in our household. I sometimes adjust it with 1/2 tsp honey mustard, but since we haven’t got fed-up with it, I’ve not bothered to change it. These days, I tend to double up the quantities and make it in my small blender (Magic Bullet), and then store the unused amount in the fridge for the next day.
The Orange Muscat Champagne Vinegar I use comes from Trader Joes, but if you can’t get hold of it, then white balsamic vinegar mixed with a good squeeze of orange juice will do instead.
2 tbsp olive oil
2 tbsp Orange Muscat Champagne Vinegar
1 clove garlic, crushed
1 tbsp maple syrup or honey
Whisk together the olive oil and vinegar with a fork (or in a small blender) until emulsified.
Whisk in the remaining ingredients.
This vinaigrette is great for bean salads as the beans seem to benefit from the sweet lift.