Ingredients:
¼ cup apple cider vinegar
2 tablespoons pure maple syrup
2 teaspoons Dijon mustard
2 tablespoons water
1/3 cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Directions:
In a medium bowl, use a whisk to combine the cider vinegar, maple syrup, Dijon and water. Continue whisking and add the olive oil in a slow, steady stream. Whisk vigorously until fully emulsified. Add the salt and pepper and whisk until combined.

Vinaigrette may be served immediately or refrigerated in an airtight container for up to one week.