Ginger Maple Vinaigrette

This dressing is bold and balanced—zingy from fresh ginger, tangy from apple cider vinegar, and smoothed out with a touch of maple or honey. It’s the kind of dressing that wakes up roasted veggies, brings brightness to grain bowls, and makes even a simple salad taste like it matters. Sharp, slightly sweet, and earthy from good olive oil, this one earns a permanent spot in your fridge door.

Ingredients

(this makes extra)

½ cup extra-virgin olive oil
2 tablespoons apple cider vinegar, to taste
2 tablespoons Dijon mustard
1 tablespoon maple syrup or honey
2 teaspoons finely grated fresh ginger
½ teaspoon fine sea salt
About 20 twists of freshly ground black pepper

Directions

Grab a small bowl, jar, or whatever vessel you love to mix dressings in. (A mason jar works great if you like to shake things up—literally.)
Pour in ½ cup of extra-virgin olive oil, then add your 2 tablespoons of apple cider vinegar—taste as you go, you can always add a little more if you like it punchier.
Spoon in 2 tablespoons of Dijon mustard and 1 tablespoon of maple syrup or honey, whichever you're in the mood for. Maple is a little earthier, honey a little brighter—both are great.
Grate in 2 teaspoons of fresh ginger. This is where the magic happens. It should smell sharp and clean—like it could clear your head in the best way.
Sprinkle in ½ teaspoon of sea salt and crack in about 20 twists of black pepper. Don’t skimp here—pepper brings the grounding heat.
Whisk it all together until it’s silky and emulsified. Or screw the lid on your jar and give it a good shake until everything is one golden, glossy blend.
Taste. Add a splash more vinegar for tang, more syrup/honey for sweetness, or another pinch of salt if it needs balance.