- 2/3 cup olive oil
- 1/2 cup white balsamic vinegar
- 4 teaspoons dijon mustard
- 4 teaspoons pure maple syrup
- salt & pepper to taste
Place all ingredients in a blender (I use my immersion blender) and mix until well combined and creamy.
This will make enough to fill a small mason jar and will last in the fridge 7-10 days.