Ingredients
1/4 c. balsamic vinegar
1 clove garlic, grated or minced
1 tbsp. Dijon mustard
1 tbsp. maple syrup
2 tsp. chopped fresh thyme
3/4 c. extra-virgin olive oil
Kosher salt
Preparation
Step 1In a medium bowl or food processor, combine vinegar, garlic, mustard, maple syrup, and thyme until thoroughly blended.Step 2Slowly drizzle in oil, whisking constantly to emulsify oil, until a homogeneous dressing forms; season with salt. Step 3Make Ahead: Dressing can be made 2 weeks ahead. Store in an airtight container and refrigerate.
- Garlic — Raw garlic gives this dressing a spicy punch and plenty of garlicky flavor, but onions would work here too! Instead of grating garlic, mince a tablespoon of chopped shallot or thinly slice a scallion in place of the garlic.
- Maple syrup — Honey is the traditional choice for balsamic vinegar, but maple syrup provides a bit of toastiness without being quite as sweet. But honey is still a great choice! Agave is also delicious. Liquid sweeteners work best for salad dressings since there are no small granules that have to dissolve, but white or brown sugar can work too if you’re in a pinch.
- Thyme — Thyme is my all-thyme favorite, but any hearty (like rosemary or oregano) herb will bring a much-needed earthiness to the dressing. Chopped tender herbs like chives or parsley tend to break down quickly and turn brown in acidic dressings like this one. Don’t stop at salads with this dressing. Try it on your favorite Italian hero or drizzled on grilled veggies. Store leftovers in an airtight container in the refrigerator for up to 2 weeks.
