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Combine ½ cup extra-virgin olive oil, ¼ cup red wine vinegar, 1 Tbsp. Dijon mustard, 1 Tbsp. pure maple syrup, 1¼ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, ½ tsp. freshly ground black pepper, and ¼ tsp. garlic powder in a small glass jar or other container with a tight-fitting lid. Screw on lid or cover tightly and shake until emulsified. Do ahead: Vinaigrette can be made 1 month ahead. Keep covered and chill.