Cooked - Simple Vinaigrette Recipe

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¼ cup extra virgin olive oil

2 tablespoons apple cider vinegar (see note)

1 ½ teaspoons honey (or pure maple syrup)

½ teaspoon Dijon mustard

⅛ teaspoon Kosher salt (or fine sea salt)

Black pepper (to taste)

Combine all ingredients in a jar with a tight-fitting lid or in a small bowl. Seal the jar with the lid and shake until well combined, or whisk until well combined.
Taste and adjust the ingredients as necessary. If the dressing is too sweet, add a little more vinegar or olive oil. If it is too acidic, add a little more honey or olive oil.
Dressing can be used immediately or stored in the refrigerator in an airtight container for up to 2 weeks.

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