INGREDIENTS:

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- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or sugar
- 1 small garlic clove, grated (about ¼ teaspoon) or ½ teaspoon garlic powder
- ½ teaspoon each dried oregano, dried thyme, and dried basil
- ¼ teaspoon kosher salt
- 6 tablespoons olive oil

Instructions:
 

1. In a medium bowl, whisk together the white wine vinegar, Dijon mustard, and maple syrup. Grate in the garlic clove, then whisk together with the oregano, thyme, basil, and kosher salt.

2. Gradually whisk in the olive oil, adding 1 tablespoon at a time and whisking until it incorporates, until an emulsion forms. Serve immediately. Store refrigerated and bring to room temperature before serving (keeps at least 2 weeks).


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